(Serves 1-2 people)
2 small sweet peppers
4 slices pepper salami
1 tablespoon low-fat butter
1 tablespoon parmesan cheese, grated
Pinch of garlic powder
Put the sweet peppers into an oven toaster or under a grill and cook under a high flame for about 15 minutes, until the skin begins to blacken.
At the same time bring a pot of well-salted water to the boil and begin cooking the pasta according to the packet directions.
Take the salami and slice in half, then into matchsticks.
When the pepper is cooked, remove from the grill and strip off as much of the skin as you can, then chop finely.
Once the pasta is cooked, drain it well, then return it to the same pan and put back over a low flame, shaking frequently, for 40-60 seconds, or until the last of the water has evaporated.
Add the butter, the salami, peppers and the pinch of garlic powder and stir through. Then add the parmesan and mix through before serving, either as a side dish for two or the main course for one person.
In : Pasta