Spaghetti With Crispy Salami & Ricotta

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.