1/2 small sweet red pepper, chopped

1 tablespoon olive oil

One 14-ounce can of chopped tomatoes, drained

3/4 cup chicken stock

8 ounces pasta (any shape)

1 tablespoon torn fresh basil

1 tablespoon grated Parmesan cheese

14 ounces salami, cut into strips

Salt and freshly ground black pepper

 

Sauté the shallots and red pepper in the olive oil for about 5 minutes or until softened. Stir in the tomatoes and sauté for 2 minutes, then add the stock and simmer for about 10 minutes. Meanwhile, cook the pasta in lightly salted boiling water according to the instructions on the package. When the vegetables are cooked, stir in the basil, Parmesan cheese, and salami, heat through, and season to taste. Drain the pasta and toss with the sauce.

 

 

from: Favorite Family Meals

 

 

Yield:

Calories:

Fat:

Fiber: