A quick and easy pasta that makes the most of pantry staples, with a slight citrussy twist.
150g spicy salami
1/2 tsp fennel seeds, crushed
2 tbsp extra virgin olive oil
1 long red chilli, thinly sliced
400g can cherry tomatoes
finely grated zest and juice of 1 orange
400g can borlotti beans, rinsed and drained
400g baby conchiglioni pasta (baby shells)
1 cup baby red vein sorrel (or baby spinach)
finely grated parmesan, to serve
Place the salami and fennel seeds in a food processor and process until finely chopped.
Heat oil in a large frying pan over high heat. Add the salami mixture and chilli and cook for 6 minutes, or until crispy. Remove half the mixture and set aside.
Add tomatoes, orange zest and juice, and beans and bring to a simmer. Cook for 3-4 minutes.
Cook the pasta in salted boiling water according to packet instructions. Drain, then add to the sauce and toss to coat.
Divide between bowls, top with remaining salami mix, sorrel leaves and parmesan.
The best recipes from Australia's leading chefs straight to your inbox.
Sign up