Add pasta to tomato mixture. Season with salt and pepper. Toss to combine. Serve with baby spinach.

Serves: 4-6
Difficulty: Easy

Cooking Time: 10 Mins
Prep Time: 5 Mins

Dietary: None
Allergens: Gluten

INGREDIENTS

375g Rigatoni pasta, 2 tablespoons olive oil, 1 small brown onion, 50g sliced salami, 2 garlic cloves, 1/4 teaspoon dried chilli flakes, 400g can chopped tomatoes, 1 tablespoon chopped oregano leaves, Baby spinach to serve

METHOD

1. Cook pasta in a large saucepan of boiling salted water, following packet directions until tender. Drain.

2. Meanwhile, heat oil in a large, deep frying pan over medium heat. Add onion and salami. Cook for 3 to 4 minutes or until onion has softened. Add garlic and chilli. Cook for 1 minute or until fragrant. Add tomato. Bring to a simmer. Simmer for 3 to 4 minutes or until slightly thickened. Stir in oregano.

3. Add pasta to tomato mixture. Season with salt and pepper. Toss to combine. Serve with baby spinach.