Barilla Gluten Free Elbows With Salami, Napoletana Sauce And Baby Spinach

8 Ingredients

Number of servings

340grams barilla gluten free elbows
1 jar barilla napoletana sauce
2 spring onions, finely sliced
100grams salami, cut into 0.5cm cubes
40grams parmigiano reggiano, grated
80grams fresh baby spinach
80milliliter extra virgin olive oil
1 pinch sea salt (to serve)

Nutrition per serving

33% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 6

Bring plenty of water to the boil in a large saucepan. Once boiling, add salt, we recommend 7 grams per litre of water.

Step 2 of 6

Heat oil in a large fry pan, add spring onion and cook for 2 minutes, then add the salami and Napoletana sauce. Leave to simmer together for 2 minutes.

Step 3 of 6

Drop the pasta into the boiling water and stir. Cook according to instructions on the box.

Step 4 of 6

Drain the pasta 1 minute before the instructed time and toss it in with the sauce to cook for the final minute.

Step 5 of 6

Remove from the heat and add the Parmigiano Reggiano and spinach. Stir through.

Step 6 of 6

Serve with a drizzle of Extra Virgin Olive oil.

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Difficulty

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