Spaghetti with Salami and Capsicum

Spaghetti with Salami and Capsicums (or peppers as they are also know) is another stand by never fail dinner that is not only filling but very tasty.

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

Serves: 4

Points per serve: 6.5

cooking spray

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

salt

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.

(click here for a printable version of this recipe)