Prep Time: 20 minutes
Serving size: 4
500g of Gluten free pasta or your choice
1 tbsp of Extra Virgin Olive Oil or your choice of good quality oil
350g thinly sliced Lewis and Son Natural Beef Salami, cut into thin strips
250g yellow grape tomatoes, halved lengthways
100g vegan cheese, grated
3/4 cup flat-leaf parsley leaves, roughly chopped
Method
1. Carefully add pasta to a saucepan of boiling salted water and cook per directions on pasta packet. If you are feeling ambitious and make your own pasta, it just needs a few moments in the boiling water to cook through. Cook pasta in boiling water until tender.
2. Meanwhile, heat oil in a frying pan over medium heat. Add salami. Cook for 3 to 4 minutes or until crisp. Add tomatoes. Cook for 2 minutes, shaking pan, or until heated through.
3. Drain pasta. Return to saucepan over low heat. Add salami mixture, cheese and parsley. Toss until well combined. Season with freshly ground black pepper. Serve.