Spaghetti With Crispy Salami & Ricotta

Prep Time
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"From one of our national supermarkets free monthly magazine June 2018."

Original recipe yields 4 servings


  • 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

Step 1

Preheat oven to 200C.

Step 2

Line a baking tray with baking paper.

Step 3

Cook the spaghetti in a large saucepan of salted boiling water following packet directions or until al dente.

Step 4

Drain, reserving 1/3 cup (80ml) of the cooking liquid.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Add the spaghetti to the sauce and gently toss to combine.

Step 9

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.