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Pasta Calabrese

  • 10 minutes
  • 15 minutes
  • 4
Pasta Calabrese

Choose a spicy salami to add more piquancy.


  • 1 head broccoli
  • 200 grams salami, sliced
  • 2 tablespoons olive oil
  • 70 gram packet pinenuts
  • 1 cup panko or fresh breadcrumbs
  • 2 tsp minced fresh garlic
  • handful of small black olives
  • dried spaghetti for 4
  • ½-¾ cup sun-dried tomato paste
  • parmesan cheese to garnish
  • chopped fresh parsley to garnish


  1. Cut broccoli into small florets and blanch in boiling water for 2 minutes. Drain.
  2. Cook salami in olive oil until hot. Add pinenuts, panko or breadcrumbs and garlic, and cook, stirring until crispy. Toss in the broccoli and a handful of small black olives.
  3. Cook the spaghetti in boiling salted water for 10-12 minutes or until al dente. Drain lightly and toss sundried tomato paste with the broccoli mixture.
  4. Garnish with parmesan cheese and fresh parsley. Serve over grilled tomatoes or aubergine.

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