Roasted Tomato And Salami Spaghetti

February 9, 2011

Roasted Tomato And Salami Spaghetti

To celebrate Eat Pray Love on DVD (just in time for Valentine’s Day!) Masterchef sweetheart Marion Grasby has created 3 recipes inspired by the movie, starting with Italy!

Serves 4


500g Ripe tomatoes

400g Dried spaghetti

1/4 cup Extra virgin olive oil plus 1 tbsp

3 Garlic cloves, finely sliced

50g Salami, finely sliced

1/2 tsp Chilli flakes (optional)

1 tbsp Capers

1/2 cup Basil leaves

Sugar to taste

Sea salt & pepper to taste

Parmesan to taste

Preheat your oven grill to medium high. Cut tomatoes in half and place on a baking tray. Drizzle with 1 Tbsp olive oil and season with plenty of sea salt and pepper. Place tomatoes under the grill for about 15 minutes or until they’re softened and starting to blacken around the edges.

Meanwhile, cook the spaghetti in plenty of boiling salted water according to packet instructions or until al dente.

Heat the olive oil in a large, deep frying pan and fry the garlic and salami for about 2 minutes or until garlic is softened. Add the roasted tomatoes along with any of the juices from the baking tray. Use the back of a wooden spoon to mash and break up the tomato. Stir through the capers.

Taste the sauce and add a pinch of sugar if the sauce is too tart (this will depend on the ripeness of your tomatoes). Season with salt and pepper to taste.

Drain the spaghetti and toss into the pan with the tomato sauce. Add the basil leaves and toss through. Pile into serving bowls and grate over loads of parmesan.

What’s your favourite Italian recipe?

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