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Categories:
linguine olive oil pepperoni red onion garlic white wine tomato sauce sugar butter beans black olives capers parsley oregano crusty bread
Viewed: 15 - Published at: 3 years agoIngredients
- 13 oz linguine
- 2 tbsp olive oil
- 3.5 oz salami or pepperoni, halved
- 1 None red onion, chopped
- 2 cloves garlic, minced
- 1 cup dry white wine
- 2 cups tomato sauce
- 1/2 tsp sugar
- 1 (10 oz) can butter beans, drained, rinsed
- 2.5 oz pitted black olives
- 2 tbsp chopped, drained capers
- 2 tbsp roughly chopped fresh parsley leaves
- 1 tbsp roughly chopped fresh oregano leaves
- None None crumbled feta and crusty bread, to serve
Method
- Cook pasta in boiling salted water until al dente. Drain then return to pan.
- Meanwhile, heat oil in a large frying pan over high heat. Saute salami, onion and garlic for 3-4 mins, until onion is tender. Add wine and cook for 1-2 mins, until reduced. Mix in tomato sauce and sugar. Bring to a boil then reduce heat to low and simmer, uncovered, for 10 mins, until slightly thickened. Add remaining ingredients and cook, stirring, for 3 mins, until heated through. Season to taste.
- Toss pasta through sauce. Serve topped with feta and crusty bread on the side.
