Salami and Green Olive Pasta with Beetroot Leaves
1 tablespoon rice bran oil – 6 cents
1 red onion, sliced – free
2 cloves garlic with, crushed – free
1 rasher bacon, diced – 50 cents
50 grams spicy salami, diced – $1
2 anchovies – 20 cents
250 grams green olives, with stones – $2
1 tomato, chopped – 20 cents
1 cup water
1 cup beetroot leaves or baby spinach – free
1 packet spaghetti – $1.75
This is a dry-style pasta sauce. A splash of white wine would be lovely in place of some of the water, but as we don’t drink alcohol we rarely have any around the place, even for cooking.
Keep the stones in the olives, and just have a small bowl on the table for people to spit the stones in. Charmed, I’m sure.
Olives just taste better with the stones in.
Cook the spaghetti according to the directions. While it is cooking, make the sauce – it is very fast to make.
Heat the rice bran oil* in a large frying pan. Cook the onion for five minutes, and then add the garlic, bacon and salami. Cook for a couple of minutes, and then add the anchovies. If you are an avid hater of anchovies, you can omit them, but I encourage you to try them.
After the anchovies have melted into the pan in a delicious morass of saltiness, add the tomato and water/wine, and cook for a couple of minutes. Finally, add the beetroot or baby spinach leaves, and cook for another minute or two until they are wilted. Serve over hot spaghetti with with some Parmesan cheese.
Total cost: $5.71
Per person (serves 6 with leftovers): 95 cents
*I use rice bran oil when cooking because I have fancy schmancy Tefal pans that do not do well with olive oil – if you use olive oil too much in them, it leaves a sticky residue all over the pan that cannot be removed. You can use olive oil in place of rice bran oil in any of my recipes if you want to, except in any of the baking recipes.