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Spaghetti Puttanesca with Genoa Salami

INGREDIENTS

  • 1 lb (500 g) spaghetti
  • 3 tbsp (45 mL) olive oil
  • 1/2 pkg (125 g pkg) Mastro® Mild Genoa Salami
  • 3/4 cup (175 mL) halved pitted black olives
  • 1/4 cup (60 mL) capers
  • 3 cloves garlic, minced
  • 1 tbsp (15 mL) anchovy paste
  • 1/2 tsp (2 mL) dried oregano
  • Pinch hot pepper flakes
  • 2 1/2 cups (625 mL) strained puréed tomatoes (passata)
  • 1/4 cup (60 mL) finely chopped fresh parsley
  • 1/4 tsp (1 mL) each salt and pepper

Directions

  • Cook pasta according to package directions; drain, reserving 1/3 cup (75 mL) cooking liquid.
  • Meanwhile, heat oil in large skillet set over medium heat; cook salami, olives, capers, garlic, anchovy paste, oregano and hot pepper flakes for 3 to 5 minutes or until slightly softened.
  • Stir in tomatoes; bring to boil. Reduce heat to simmer; cook for 10 minutes. Toss sauce with pasta, reserved cooking liquid, parsley, and salt and pepper until well coated.
  • Tip: Serve with freshly grated Parmesan cheese if desired.

Products in this recipe

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Ingredients
1 container of pre-packaged crescent rolls
1 package (125 g) Mastro Prosciutto Cotto
16 thin slices of white cheddar cheese

Directions
1. Pre heat your oven to 350 degrees and take out an ungreased baking sheet.
2. Separate dough into triangles and place 1 piece of prosciutto cotto on each piece of dough
3. Place 2 strips of cheddar cheese down the center of the prosciutto cotto.
4. Roll up each piece of dough, from the wide end to skinny end of the triangle
5. Place on baking sheet with a bit of room between each crescent for it to expand
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Make this most of your time this March Break with this easy breakfast! You can even involve the kids to help wrap the croissants with cheese and Mastro®️ Prosciutto Cotto 🥐 Save this post to come back to when you need a delicious, simple brunch dish! Ingredients 1 container of pre-packaged crescent rolls 1 package (125 g) Mastro Prosciutto Cotto 16 thin slices of white cheddar cheese Directions 1. Pre heat your oven to 350 degrees and take out an ungreased baking sheet. 2. Separate dough into triangles and place 1 piece of prosciutto cotto on each piece of dough 3. Place 2 strips of cheddar cheese down the center of the prosciutto cotto. 4. Roll up each piece of dough, from the wide end to skinny end of the triangle 5. Place on baking sheet with a bit of room between each crescent for it to expand 6. Bake 15 to 19 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm. Tip: Swap your cheese for a Swiss or Brie for added flavour!

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Comment the dip you`re making to go with these 🤩

Here`s the recipe - save this post to come back to when you need a unique serving idea!

1. Preheat the oven to 325F
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