Spaghetti With Crispy Salami & Ricotta
Recipe: #30572
October 08, 2018
Categories: Cheese, Spaghetti, Italian, Oven Roast, Canned Tomatoes, Italian Dinner, more
"From one of our national supermarkets free monthly magazine June 2018."
Original is 4 servings
Ingredients
Nutritional
- 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 by Step Method
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
No special items needed.
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