Sundried Tomato and Salami Pasta Recipe

Sundried Tomato and Salami Pasta


  • 500g
    penne pasta
  • 1 tbsp
  • 1 medium (150g)
    onion, sliced
  • 2 tsp
  • 375mL can
    CARNATION Light & Creamy Evaporated Milk
  • 1/2 cup (125mL)
  • 1/2 cup (75g)
    sundried tomatoes, sliced
  • 6 slices (120g)
    Danish salami, sliced
  • 1/2 cup (20g)
    basil leaves, chopped
  • 1 tsp

How to Cook

Prep Time: 10 minutes | Cooking Time: 15 minutes
  1. Cook pasta according to directions on packet, drain; keep warm.

  2. Meanwhile, heat oil in a medium frying pan over medium heat; add onion, cook 2 minutes; blend cornflour with 1 tablespoon Evaporated Milk. Add to onion with remaining milk and water; bring to the boil, stirring continuously, until sauce thickens.

  3. Add sundried tomatoes, salami, basil and MAGGI Original Seasoning; simmer 1 minute; toss through pasta and heat through.