Baked Penne With Herb Chicken Salami And Vegetables By Tikuli Dogra

Tikuli Dogra is an internationally published poet, author and blogger from Delhi whose work has appeared in print and online literary magazines includingLe Zaporogue, MiCROW 8, The Smoking Book (Poets Wear Prada Press, US), Life And legends, Levure Littéraire 10, The Enchanting Verses Literary Review, Open Road Review, Cafe Dissensus, Mnemosyne Literary Journal, Dissident Voice, Women’s Web, Tuck Magazine, The Criterion, Peregrine Muse, Knot Magazine, Asian Signature Magazine, The Bombay Review, The Thumb Print – A Magazine From The East, The Peacock Journal and The Peacock Journal Anthology, TEKSTO- The People’s Magazine, Guntur National Poetry Festival Anthology, Melange – a Potpourri of thoughts, Le Zaporogue Print editions and the much acclaimed Chicken Soup For The Indian Romantic Soul (Westland). Her debut poetry book, Collection of Chaos, was published in 2014 by Leaky Boot Press. Her second book of poems Wayfaring was published in 2017 by Leaky Boot Press. Her third book of poms Duets, written in collaboration with James Goddard, was released in November 2018. She blogs at


Here comes the recipe in her own words —


When you have leftover whole wheat pasta and the wish to create something wonderful is at its peak then the best thing to do is to bake it with veggies and herb salami, red onions, spices and herbs.

Pasta is the greatest comfort food and one of my favorites. Imagine a red sauce laden pasta packed with the goodness of chicken and vegetables laying under the layer of bubbling cheese. Digging into it is a sin anyone would like to commit. I had a wonderful Italian dinner last night with mom and today the family is there to sample some of my cooking. I can assure you they will not be disappointed. The main dish will be accompanied with a salad and fresh mangoes to complete the dinner.




  • Penne Pasta – 300 gm
  • Bell Peppers – Red, Yellow  1 big each
  • Mushrooms – 100 gm chopped roughly
  • Red onion – 2 big
  • Tomatoes – 6 big
  • Garlic Cloves -5
  • Herb Salami slices – 200 gm (I used the one with pepper and other herbs)
  • Mozzarella Cheese – 1/2 cup grated (you can use any cheese)
  • Olive oil – 3 table-spoon
  • Dry oregano – 1/4 teaspoon
  • Chili Flakes – 1 teaspoon
  • Italian Herb mix – 1/1 Teaspoon
  • Cilantro – 1/4 cup ( you can add other herbs vegetables of your choice)
  • Salt and pepper – to taste
  • Mixed herbs ( cilantro, basil etc) – as per taste


Method :

  • Preheat the oven to 200 degrees.
  • Boil the pasts al dente ,drain and keep aside. Keep some of the starchy water for later use.
  • In a pan heat some olive oil. Toss crushed garlic and rings of red onion ( cut onion rings and put in chilled water. Rings will separate) . Saute a little till both the things turn golden.
  • Add salami strips and turn flip them till golden in color. ( You can add ham, beef or any other meat preparation to give it a different twist)
  • Turn off the gas and keep aside.
  • In a pan heat a tablespoon of olive oil, add chopped onion and stir till it is translucent, add the tomatoes,  add a little tomato sauce to it.
  • Add salt, pepper and other spices. Cook till you acheive a smooth texture .
  • Add mushrooms and other veggies.
  • Stir in the herbs.
  • Once cooked add boiled pasta and mix well. turn off the flame.
  • In a ovenproof dish or baking tray layer some of the pasta then layer the salami, onion. Keep layering alternately till all of it is used.
  • Top it up with grated cheese.
  • Bake for 10-15 minutes till cheese starts bubbling and turns golden.
  • Remove from oven and serve with a salad.

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