October 08, 2018
Comfort Food, Dinner, Main Dish,
Dairy, Cheese, Pasta, Spaghetti, Italian, Budget-Friendly, Easy/Beginner Cooking, Pantry/Shelf, Quick Meals, Entertaining, Weeknight Meals, Oven Roast, Stove Top, Canned Tomatoes more
Add toRecipe Book
Add toShopping List
"From one of our national supermarkets free monthly magazine June 2018."
Preheat oven to 200C.
Line a baking tray with baking paper.
Cook the spaghetti in a large saucepan of salted boiling water following packet directions or until al dente.
Drain, reserving 1/3 cup (80ml) of the cooking liquid.
Meanwhile place the tomatoes on the lined tray and drizzle with half the oil and season with salt and roast for 10 minutes or until tomatoes begin to collapse.
Heat the remaining oil in a frying pan over medium heat and cook the salami, stirring, for 3 minutes or until just crisp and add the breadcrumbs and cook, stirring, for 3 minutes or until breadcrumbs are golden brown and then transfer to a plate lined with paper towel.
Place the pasta sauce, reserved tomato juice and reserved cooking liquid in the frying pan over medium heat and cook, stirring, for 5 minutes or until the sauce reduces slightly and then season.
Add the spaghetti to the sauce and gently toss to combine.
Divide among serving plates and top with the ricotta, breadcrumb mixture and roasted tomatoes and sprinkle with basil leaves.
Remember when you fell in love with your favorite reseraunt food or drink item? Well,...
Just as the title says, this shrimp recipe roundup brings you tons of shrimp. Everything...
Everyone loves great chicken dishes and these recipes are no exception. Packed with...
Recipe Stories / Blog
I am on a roll. And when I am on a role, I go all out. What, you ask? Pasta....
It's gonna be one of those nights. The kind of night when every recipe...
Well, as they say... good intentions are absolutely every...thing! Right? Well,...