Yay, I've finally followed a Jamie Oliver recipe! I always tab loads of recipes off his site that I want to cook, but for some reason I never get round to cooking them. This was a delicious pasta bake - something different from the usual thanks to the crisp, salty salami. It had strong Italian flavour from the tomato and balsamic, and lots of different texture from the melted mozzarella, crisp salami, soft pasta etc. What I liked about this dish was that the pasta wasn't coated in sauce, it was more like rigatoni with a topping, kind of like a pizza. Having said that, it wasn't dry or bland or anything, although some people do prefer a pasta bake to have more sauce. If you do prefer it this way then I suggest adding more tinned tomatoes, balsamic and crème fraiche than the recipe suggests. If you're worried about this meal being too unhealthy then cook less pasta to have a smaller portion, and use reduced fat crème fraiche and mozzarella (I did this - both in Sainsbury's be good to yourself range). I served this with garlic bread for a delicious Saturday night feast!
(I didn't have any fresh basil so bought chopped tomatoes with basil in)
- salt & pepper
- 300-400g rigatoni
- ball of buffalo mozzarella, sliced
1. Preheat the oven to 190 degrees/gas mark 5. Heat the olive oil in a frying pan and fry half the salami until crisp. Add the onion and garlic and cook slowly until the onion is soft.
2. Add the balsamic, chopped tomatoes crème fraiche and basil. Mix together, season to taste and simmer for a few minutes.
3. Meanwhile, cook the rigatoni according to the packet instructions (around 12-14 mins) and drain once cooked. Tip into a baking dish and pour over the sauce.
4. Lay the mozzarella over the top with the rest of the salami. Bake for 25 minutes, or until golden.
Enjoy :)
That does sound tasty alright! Good ol' Jamie rarely steers us wrong. Gotta love the lad.
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