Cabanossi, feta and olive pasta

    Cabanossi, feta and olive pasta


    2 people made this

    I love throwing things together experimentally. My partner wanted me to remember this one and I thought it was good enough to share. Goes well with a simple tossed salad and crusty bread.

    Australian Capital Territory, Australia

    Serves: 4 

    • 2-3 Sticks Cabanossi - finely sliced
    • 6 pieces short cut rindless bacon - diced
    • 1/2 red capsicum - diced
    • 3 shallots - diced
    • 200gm black Spanish olives - crushed and pips removed
    • 200gm low fat feta
    • 1 (400gm) can crushed tomatoes
    • 1/4 tsp dried basil
    • 1/2 cup red wine
    • Tabasco sauce
    • 300gms Pasta (large shell is the best to catch the sauce and meat)

    Preparation:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Pre-heat a large non stick fry pan on high. Add bacon and cabanossi and fry until it starts to go brown, stirring frequently (about 5 minutes). Reduce to medium.
    2. Put large pot water on to boil for pasta. Add Capsicum to the frypan and cook for a couple of minutes. Add pasta to pot water.
    3. Add shallots and tomatoes to frying pan and reduce heat to simmer. Add wine, olives, basil and 4-5 splashes of Tabasco (or more if you like) stir and simmer for 5 minutes. Remove from heat.
    4. Drain pasta. Add feta to frying pan and stir. Mix pasta and sauce together and serve. Use fresh basil to garnish.

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