Grilled Pepperoni Fusilli

With Italian tomatoes, bell peppers and Kalamata olives.

prep

5 MINS

cook

15 MINS

serves

4

prep

5 MINS

cook

15 MINS

serves

4

Ingredients

500g dried baby spiral pasta (or short pasta of your choice)
2 tablespoons olive oil
100g thinly sliced pepperoni or salami
1 clove garlic, crushed
400g jar Prodivore d'Italia Provincial Italian Tomatoes with Grilled Bell Peppers Pasta Sauce
½ cup Kalamata olives
Fresh basil leaves, for garnish
Shredded parmesan cheese, for serving

Method

Step 1

Cook pasta following packet directions, drain and keep warm.

Step 2

Heat oil in a large frypan and cook salami until crisp. Add garlic and sauté for a further 20 seconds. Stir in Prodivore d'Italia Sauce and bring to the boil. Stir in olives and pasta.

Step 3

Garnish with basil. Serve sprinkled with parmesan.

Tip

For a milder flavour substitute salami with a good quality smoked ham.