This is great pasta dish with a little twist…salami.
Ingredients:
2 T. olive oil
1 oz. salami, chopped
4 cloves of garlic, minced
1 28oz. can of San Marzano plum tomatoes, drained (save juice)
5-6 fresh basi leaves
Pinch of sugar
Salt and Pepper, to taste
8 oz. dry spinach tortellini
Directions:
Cook tortellini per the directions on the package.
Heat olive oil in a large skillet over medium heat. Add the salami and garlic and cook for about one minute. Crush the tomatoes into the skillet using your hands. Let these simmer for about four to five minutes and then add the tomato juice, basil, sugar, salt and pepper. Simmer for a few minutes and stir well.
Drain the tortellini and serve the sauce on top of the noodles. You may want to put the noodles in individual bowls for each person and then put the sauce on. We do that because some people in our house like more sauce than others. Enjoy!!!
This is great with a salad and a glass of wine. Have some parmesan cheese at the table to sprinkle on top.
Did I change anything? I didn’t really change much from the original recipe other than the type of pasta. I think I probably ended up adding more than 1 ounce of salami too. It just didn’t seem like enough.
What does the family think? We will eat pasta in any form, shape or size, especially if it has tomato sauce on top.
I found out during Lent that our kiddos will eat cheese tortellini. I was expecting the usual complaining, but they ate it all and asked for more. I’ll have to try the spinach variety, because they actually eat that. Spinach yes, potatoes no.
Where did you find the spinach tortellini? Is it with the refrigerated pasta? I can’t find it in the frozen section.
You can buy it in the refrigerated section, but I got mine in the regular dry pasta section. Hope that helps!
We made this the other day and everyone ate it. I’ll have to make two bags of pasta next time so we have leftovers.