Pasta is a go-to for many of us, so it’s always great to switch up the varieties of noodles to keep things interesting. Here we’ve used Bucatini, paired with a rich and delicious mushroom and tomato sauce. It’s all topped off with crispy pieces of Maple Leaf’s Canadian Craft Okanagan Inspired Garlic & Herb Salami and fresh basil. Bon Appetite!
|1/2 tsp||neutral-tasting cooking oil|
|49 g||Maple Leaf Canadian CraftTM Okanagan Inspired Garlic and Herb Salami|
|1||1/3 cups shiitake mushrooms|
|1/2 cup||white onion|
|1 cup||cherry tomatoes|
|2 oz||white wine|
|1/4 cups||tomato puree|
|1 tsp||tomato paste|
|100 g||bucatini pasta|
|to taste||sea salt|
|to garnish||fresh basil|
Bring a large pot of salted water to a boil. Heat up oil in a frying pan, then place salami pieces in the pan. Cook until crisp on each side, about a minute or two (being careful not to burn). Set aside on a plate lined with paper towel and set aside.
Cook pasta according to package instructions. Meanwhile, make the sauce. In the pan that you fried the salami, add sliced onions and cook until soft and golden brown, about five minutes on medium heat. Add sliced mushrooms and cook another five minutes before adding the cherry tomatoes. Let cook another two to three minutes, then deglaze the pan with white wine. Add fresh oregano, strained tomato and paste, and combine everything together. Season with sea salt to taste. Let simmer another ten minutes before adding pasta to the sauce. Serve with pieces of crispy salami and fresh basil to garnish.
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