Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
13 Ingredients
Number of servings
4
- 100grams salami slices (mild or hot, from the deli)
- 1 bunch basil green
- 1 red capsicum, deseeded
- 300grams solanato tomatoes, halved
- 1/2teaspoons dried chilli flakes (optional)
- 100grams mini bocconcini, torn
- 1packets leggo's four cheese tortellini
- 1/2 cup kalamata olives, pitted, halved
- 2tablespoons capers, drained
- 1tablespoons olive oil
- 1 onion, sliced
- 2 cloves garlic, chopped
- 4 anchovies, chopped
Nutrition per serving
2430kJ / 580Cal
2430 Kilojoules or 580 Calories
28% of daily energy intake*
Protein
24.8grams
Fat
26.2grams
Carbs
58.0grams
Sugars
6.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Slice salami into strips. Cook in a frying pan over medium heat for 2-3 minutes until crisp. Transfer to a bowl. Add oil to pan and place over medium heat. Add onion, garlic, anchovy and chilli. Cook, stirring, for 5 minutes until onion is very soft and golden.
Step 2 of 4
Add capsicum and cook for 2 minutes. Reduce heat to low and stir in tomato, olives and capers. Keep warm.
Step 3 of 4
Meanwhile, cook tortellini in boiling salted water for 5 minutes. Drain well and add to pan with sauce mixture, bocconcini and salami, reserving some to garnish. Toss gently to combine.
Step 4 of 4
Top with remaining bocconcini, salami and basil. Sprinkle with salt and pepper. Drizzle with oil to serve.
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