Delicious UK - (04)April 2020

everyday cooking.

Pizzastylepenne with
salamicrisps
SERVES 4. HANDS-ON TIME 30 MIN

FOOD

TEAM’S

TIP

Nexttime,insteadof

salami,usechorizofor

added smokiness.

• 400gpennepasta


• 2 tbspextra-virginoliveoil


• 60gspicysalami,roughly chopped
  (4slicesreserved)


• 1 largeredonion,finelychopped


• 2 garliccloves,finelychopped


• ½tbspcapers,drained,rinsed
  androughlychopped


• 2 smallanchovyfillets in olive oil,
  finely chopped
  
  
  • 1½x 400gtins chopped tomatoes
    withbasil
  
  
  • 150mlchickenstock
  
  
  • 3 tbspmascarpone
  
  
  • 1 tbspfinelychoppedbasil, plus
    extraleavestoserve
  
  
  • 60g mozzarella, torn
  
  
  
  

1 Cookthepenneina largepanof

saltedboilingwateraccordingtothe

packetinstructions,thendrain,

reservinga cupfulofcookingwater.

2 Heat1 tbspoftheoilina largepan

overa medium-highheatandfrythe

4 salamislicesfor2-3minutesuntil

crisp,thentransfertoa plate.

3 Addtheremainingoiltothepan

and fry the onion for 7-8 minutes

untilsoftening,thenaddthegarlic,

capersandanchoviesforanother

minute.Tipinthetomatoesand

chickenstock,seasonwelland

simmerfor 15 minutes,thenstirin

themascarpone.Seasonwelland

whizzwitha stickblenderuntil

smooth(orleaveit chunkyif youlike).

4 Addthepastatothesaucealong

witha splashofthepastawaterand

thesalami,thenstiruntilwell

coated.Stirinthebasilandserve

withthemozzarellaandbroken

salamicrisps,withextrabasil.

PERSERVING621kcals,21.3gfat

(8.6gsaturated),22.1gprotein,

81.7gcarbs(10.7g sugars), 1g salt,

7.3g fibre →

deliciousmagazine.co.uk 75

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