Spicy Calabrian Pesto Pasta

Cook Time 40 minutes (pasta cooking time included)

Servings 4

Ingredients

50g salami, chopped

2 tbsp olive oil

½ small onion, sliced

2 cloves garlic, sliced

1 large red capsicum, chopped

3 large vine-ripened tomatoes, chopped

½-1 tsp chilli flakes (add more depending on how spicy you prefer)

1 cup fresh basil leaves

250g ricotta

50g pecorino cheese, grated

Salt and pepper

400g fresh tagliatelle, or any pasta of your choice pasta of your choice 

Method

In a large frying pan, heat the olive oil over medium heat. Add the salami and cook for 1-2 minutes until crisp. Remove and drain on paper towel.

In the same pan that has the flavoured salami oil, add the onion, chilli, and garlic and sauté until slightly soft. Add the capsicum and continue cooking until it starts to soften, about 5-8 minutes.

Add the tomatoes and cook for about 5 minutes, until the tomatoes have broken down. Season with salt, black pepper and add the basil, and continue to cook for an additional 1-2 minutes.

Remove from heat and allow the vegetables to cool slightly. Transfer to a blender or food processor and blend with an extra 1-2 tablespoons of extra olive oil until a smooth, creamy consistency. Fold the ricotta and pecorino through the warm tomato mixture.

Cook the pasta until al dente and then toss with the Calabrian pest and serve immediately.