Tomato and salami spaghetti

350g Dried spaghetti pasta

12 Slices (150g) mild salami, Thinly sliced

300g grape flavorite tomatoes, halved

2 Garlic cloves, crushed

75g Baby rocket

200g baby bocconcini cheese halved

1. Cook pasta in a large saucepan of boiling, salted water following packet directions until tender. Drain, reserving 1/2 cup cooking liquid.

2. Heat pan over medium heat. Cook salami, stirring, for 2 minutes or until golden and crisp. Transfer to a plate lined with paper towel.

3. Add flavorite tomatoe and garlic to pan. Cook, sitrring, for 4 to 5 minutes or until tomatoe has just collapsed. Add pasta, rocket and reserved liquid. Cook, tossing, for 2 minutes or until heated through. Season with pepper. Stir in bocconcini. Serve!


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