INGREDIENTS (SERVES 4)
1 cup Barilla penne pasta
1/2 jar of Barilla basilico sauce
12 thin slices of salami
1 garlic cloves, finely sliced
small handful of sundried tomatoes, roughly chopped
handful of green marinated olives
handful of cherry tomatoes, halved
1 sprig of rosemary
handful of Ashgrove vintage cheddar, grated
Cook the pasta in a boiling pot of salted water until al dente.
Add the salami and garlic to a pan over a medium heat. Once the salami is crispy add the sundried tomatoes, olives and sauce. Turn the heat down and let the sauce heat up. Once the sauce is hot turn the heat off and add the rosemary, tomatoes and pasta. Give it one last stir and serve with the cheese on top.