Small Pasta With Salami Recipe

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Lori Passaro


This recipe is from Nigella Lawson (food network). I love this recipe. I didn't have the garni, but I put in a bay leaf. I don't care for cannellini beans so much, so I used chick peas (also think small white beans would be good), and I didn't have milano salami - I just bought Fiorucci from the grocery deli. It's a mildly flavored dish, but good just the same. I love the simplicity. I brought it to work for lunch all week and thought it was perfect.

★★★★☆ 1 vote
15 Min
25 Min


2 2/3 c
(11 oz) ditalini or tubetti pasta
3 oz
(about 15 slices) milano salami, scissored into strips
14 oz
can diced tomatoes, plus 1/2 can water
2 Tbsp
1 bunch
garni (mixed herb sachet or bag), optional
15 oz
can cannellini beans, drained and rinsed


1Boil water for the pasta, salt generously. Add the pasta and cook according to directions, al dente.
2Warm a fairly wide, heavy-based saucepan over medium heat. Add the salami strips, not worrying if they clump together. Stir with a spoon for 1-2 minutes.
3Stir in the tomatoes and add about 1/2 a tomato can of water.
4Stir in 1 tablespoon of butter, then add the garni or bay leaf, and the drained beans. Leave it to bubble away, firmly but gently, while the pasta finishes cooking.
5Just before draining the pasta, remove and reserve a little of the cooking water.
6Stir the drained pasta into the sauce, then remove from the heat, and stir in the remaining butter. If you think the sauce needs it, splash in some of the pasta cooking water, and stir again. Leave to stand for 2 minutes before serving, removing the garni (bay leaf).

About this Recipe

Course/Dish: Pasta
Regional Style: Italian
Other Tag: Quick & Easy