Spaghetti With Crispy Salami & Ricotta
October 08, 2018
"From one of our national supermarkets free monthly magazine June 2018."
- Serving Size: 1 (446.7 g)
- Calories 832.1
- Total Fat - 25.7 g
- Saturated Fat - 9.9 g
- Cholesterol - 45.8 mg
- Sodium - 1403.8 mg
- Total Carbohydrate - 113.6 g
- Dietary Fiber - 7.6 g
- Sugars - 13.5 g
- Protein - 36.8 g
- Calcium - 521.1 mg
- Iron - 7 mg
- Vitamin C - 23 mg
- Thiamin - 1.3 mg
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.
Tips & Variations
No special items needed.