Salami, Feta And Tomato Pasta

As it gets closer to the crazy Christmas end of the year, I'm finding that there just isn't enough time to do everything that I need to do. Even trying to find the time to sit down and write up recipes for the blog is getting difficult.

This pasta from the other night was so easy to make and probably took less time to make than to write up! The combination of crispy salami, salty feta, sweet tomatoes and spicy rocket was beautiful.

Not just around Christmas, but any time of year, I like to try to use up what's in the fridge at least once a week, so that I don't have stuff sitting around for ages. It's a great way to stop food wastage and can lead to some interesting experiments!

This pasta was light and tasty and helped to clean out the fridge. If you wanted to add a few extra ingredients to make it a bit more fancy you could, but at this time of year when there is so much rich food on offer, as simple dish is always a good idea.

Salami, Feta And Tomato Pasta

250g short pasta
100g salami, thickly sliced into circles and then halved
2 tomatoes, diced
A few big handfuls of rocket
A handful of mint leaves, finely chopped
Juice of half a lemon
100g Danish feta, diced
Salt and pepper to taste

Cook pasta as per packet directions and drain, reserving about a cup of the pasta cooking water. Set aside.
In the same saucepan, fry salami pieces until they release their fat and become crispy.
Toss the cooked pasta through the salami fat to coat.
Over a medium heat, add tomato, rocket, mint and lemon juice and toss to combine and to wilt the rocket.

Season to taste and add some of the pasta water if it seems too dry.
At the last minute, stir through the creamy feta until it melts and creates a sauce.

Serve in bowls with extra feta and rocket on top, if you like.

Enjoy!