Saturday, October 10, 2009

Spaghetti with Salami and Baby Spinach

For a while, spaghetti with semi-dried tomatoes, garlic, chilli and basil leaves has been a Friday night staple for me, helped by the fact that I generally only needed to buy some semi-dried tomatoes from the supermarket on the way home and pick some basil off the balcony. Whilst travelling around Australia, I came up with various variations on this dish (which is quick to cook and only needs two burners), concentrating on using ingredients that needing minimal refrigeration (courtesy of our heavy duty esky or cooler), with this salami and baby spinach version being a favourite.

Preparation time: 10 minutes
Cooking time: 10 minutes
Serves: 2

160g spaghetti
1 1/2 tbsp extra virgin olive oil
2 cloves garlic, crushed
1 red birdseye chilli, finely chopped
12 slices salami (such as cacciatore), halved
60g baby spinach leaves

Cook the spaghetti in boiling water, until al dente.

Meanwhile, heat 1/2 tbsp of the olive oil over medium-high heat in a frying pan and cook for the garlic and chilli for 1-2 minutes. Add the salami and cook for a further 1-2 minutes, until beginning to brown. Add the spinach leaves (gradually, if there isn't initially enough room for all of them in the frying pan), stirring them in with the other ingredients, until the spinach leaves have wilted.

Drain the spaghetti and mix in the ingredients from the frying pan. Pour over the remaining 1 tbsp of olive oil (or extra olive oil to taste) and season well with salt and pepper, and serve.

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