Ingredients:
1x pack of West Peak Meats Salami (for pre-made salami roses)
1x Spaghetti
1 Tbsp. olive oil
4 cloves garlic, minced
2 small baby onions, diced
½ a green pepper, diced
½ a red pepper, diced
Salt and pepper
280g sundried tomatoes (weight after drained), roughly chopped
1/3 Parmesan and more for serving
½ a punnet of fresh basil leaves, chopped
Salami roses:
Pack a line of about 4 salami slices vertically, with each slice slightly overlapping the other. Fold the line of salami slices halfway over to the left and roll them up tightly and carefully from the bottom upwards. Secure with a toothpick and keep in the fridge until you are ready to use them.
Method:
Bring a large saucepan of salted water to a boil. Cook the pasta until al dente according to package instructions.
Reserve 1/2 cup pasta water before draining in a strainer.
Heat the olive oil in a large skillet over medium heat. Sauté the garlic, onion, red and green peppers, salt and pepper, until fragrant, for about 30 seconds. Add the tomatoes and sauté for 2 minutes. Stir the pasta into the tomatoes.
Pour in the reserved pasta cooking water letting it bubble for a couple minutes, stirring to coat the pasta. Fold in the Parmesan followed by the basil.
Garnish with salami roses (remember to remove the toothpick) and additional Parmesan cheese before serving.