The best thing about this recipe is that it can be suited to your tastes. The kids requested this last night so it kept on the milder side by using mild salami. When I have made this for Noel and myself I have been known to use hot salami, such as calabrese, and also add some chilli flakes to give it that extra zing.
Spaghetti with Salami and Capsicums
Points per serve: 6.5
100g mild or hot salami, cut into strips
1 brown onion, finely diced
1 red capsicum, diced
2 teaspoons crushed garlic
1 x 440g can diced tomatoes
1/4 cup white wine
1/4 cup water
freshly ground black pepper
250 grams spaghetti, dry
Coat a non stick frying pan with cooking spray, add salami, onion and garlic and cook over a medium heat for 5 minutes. Add capsicum, cover and cook for a further 5 minutes.
Remove lid, add tomatoes, white wine and water. Stir and replace lid. Cook, covered, for 15 minutes. Remove lid and simmer for a further 15 minutes or until sauce is at desired consistency. Season to taste with salt and pepper
While the sauce is simmering, bring a large pot of water to the boil. Cook spaghetti until al dente and drain.
Mix 3/4 of the sauce mixture with the cooked spaghetti and place in a serving bowl. Top with remaining sauce and serve.
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