HOT PASTRAMI AND ARTICHOKE SALAD

INGREDIENTS

• 600g sliced pastrami

• 1/4 cup olive oil

• 2 x 400g cans of artichoke hearts, drained, quartered

• 1/3 cup sugar

• 1 1/4 cups dry red wine

• 1 red pepper, sliced

• 1/2 cup black olives

• 1/4 cup shredded fresh basil leaves

• 300g rigatoni pasta

• 15 small fresh basil leaves, extra

HOT PASTRAMI AND ARTICHOKE SALAD METHOD:

Cut pastrami into thin strips. Heat oil in a pan, add artichokes, and cook, stirring, until lightly browned. Add pastrami, sugar, and wine, bring to a boil, and simmer, uncovered, for 3 minutes. 

Add pepper, olives, and shredded basil; cook for 2 minutes. Add pasta to a large pan of boiling water, boil, uncovered, until just tender; drain. 

Combine pasta with pastrami mixture and extra basil leaves.

Serves 4.

Note: Recipe best made close to serving.

Freeze: Not suitable.

Microwave: Pasta suitable.

 

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