Crispy salami pasta

Heat oil in a saucepan over medium-low heat. Add onion and salt. Cook, stirring occasionally, for 10 minutes or until onion has softened, but not browned. Add red pepper and garlic to saucepan. Cook for 5 to 7 minutes or until red pepper is tender, stirring occasionally. Add tomato. Cook, stirring occasionally, for 12 to 15 minutes or until tomato softens and becomes pulpy. Stir in vinegar. Remove from heat. Set the sauce aside to cool.

Boil pasta shells in a large saucepan of salted water for 8 - 12 minutes or until al dente. Drain. Return pasta to saucepan. Add spinach. Season with salt. Toss to combine. 

Meanwhile, heat a medium non-stick frying pan over high heat. Cook the salami for 4 to 5 minutes or until crisp, turning regularly. Place salami on a paper towel to drain excess fat. 

Add the red pepper and tomato sauce (from Step 1), salami and basil pesto to the pasta. Toss gently to combine. Place pasta in a serving dish, sprinkle with feta and serve.