Spicy salami and fresh tomato pasta

Make the most of the spicy deli meat in this fresh and fast pasta.

• 375g dried penne
• 2 teaspoons olive oil
• 200g thinly sliced hot Spanish salami, chopped
• 4 roma tomatoes, diced
• 1/4 cup roughly chopped fresh oregano leaves
• 80g baby spinach
• Grated parmesan, to serve

Energy 2454kJ	Fat saturated 9.30g
Fat Total 22.80g	Carbohydrate sugars g
Carbohydrate Total 66.10g	Dietary Fibre 4.80g
Protein 26.30g	Cholesterol 28.00mg
Sodium 854.00mg

All nutrition values are per serve.

1. Step 1

   Cook pasta in a large saucepan of boiling water following packet directions until tender. Drain, reserving 1/4 cup cooking liquid. Return pasta to pan.

2. Step 2

   Meanwhile, heat oil in a large, deep frying pan over medium heat. Add salami. Cook for 3 to 4 minutes or until crisp. Add tomatoes. Cook for 1 minute, or until heated through. Add pasta, oregano, spinach and reserved cooking liquid. Season with salt and pepper. Toss to combine. Serve with parmesan.