Weekly Recipe: Mamas Red Kale & Salami Spaghetti
Ingredients (Serves 4):
1 tin plum tomatoes, or 4 fresh vine tomatoes 150g-200g salami, sliced into strips
1 white onion, chopped 1 tbsp. rapeseed oil
3 garlic cloves, finely chopped 300g spaghetti
½ handful fresh basil, chopped knob of butter
2 tsp. dried oregano salt & pepper
250g-300g red kale, thinly sliced
Method:
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Before starting any cooking, prepare all meat and vegetables. Place a large saucepan on the hob over a medium heat, to it add, rapeseed oil, onion, garlic and herbs and cook until the onions are soft and just caramelised. Next, add the tomatoes, a splash of water and season with salt and pepper, mix it all together then put a lid on it and simmer for 10 minutes. Afterwards, check the seasoning and allow to cook for a further 10 minutes, adding a splash of water if necessary.
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Place a large frying pan over a medium heat; add a knob of butter, kale, salami and salt and pepper. Cook until the salami starts to brown and the kale is cooked but still al dente.
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Boil a kettle and put a small saucepan over a high heat, add the boiled water to the pan along with the pasta and a pinch of salt and cook as specified on the packaging. Once cooked drain and set aside.
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Finally, mash the tomatoes into a semi-smooth sauce and pour the contents into the frying pan. Next, add the pasta and mix all the elements together. Check seasoning and serve.
Toms Top Tips:
This is a hearty feast for the family and personally I like to take the pan to the table with a big spoon and let everyone help themselves, and of course, what would a hearty Italian meal be, without the obligatory garlic bread.