Spicy Salami & Eggplant Penne
The perfect way to use fresh vegetables. The spicy salami adds a gentle warmth and flavour into the pasta dish without it being too spicy. Everyone will love it!
Ingredients
- 500 grams penne pasta
- 2 teaspoons olive oil
- 200 grams thinly sliced hot Sopressa salami, chopped
- 1 small eggplant, diced
- 4 tomatoes, diced
- 1 small zucchini, diced
- 1 small onion, diced
- ΒΌ cup red wine
- 4 cloves garlic, crushed
- salt & pepper
- fresh parsley, chopped
Instructions
- Cook the pasta in a large saucepan of salted boiling water following packet directions, or until al dente. Drain and return to the pan.
- While the pasta is cooking, add the oil and salami into medium sized saucepan and cook over medium heat. Fry for 2 minutes, or until salami releases its flavours.
- Add the garlic and onion, cook stirring for 1 minute until both garlic and onion starts to soften.
- Add eggplant, tomato and zucchini along with the wine. Cook for 12 minutes while stirring frequently. Season with salt and pepper.
- Combine the eggplant mixture and penne pasta together. Serve with fresh parsley sprinkled on top.
Notes
- You can add sliced black olives in with the vegetables for something a little different.
- When serving, you can also add grated parmesan on top as well as chilli flakes for those seeking a little more heat.