Mediterranean Spaghetti Casserole

Roast salametti in a frying pan without fat until crispy, remove, drain on kitchen roll. Sauté onions and garlic in the same frying pan. Add peppers and peperoncino and steam for about five minutes until just tender. Steam cherry tomatoes and salametti briefly, season.

In the meantime, cook pasta in boiling water until al dente, drain and keep warm.

Warm spaghetti to the sauce form, mix with the sauce, add olive oil and kitchen herbs.

Serve: Arrange spaghetti in deep plates, garnish with basil or parsley leaves. Serve with Parmesan cheese.

Tip: instead of salametti use approx.100g salami, in thin slices, halved.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!

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