Spaghetti with Toasted Garlic
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 cloves garlic
- 50 g tomato (s), dried
- 150 g salami, or Cabanossi
- 100 g sour cream
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 500 g spahetti
- 2 tablespoon olive oil
- 1 bunch rocket, approx. 50 g
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel the garlic and cut into thin slices. Cut tomatoes into thin strips, salami into 1/2 cm thick slices. Wash, clean, and roughly torn rocket lettuce. Mix the sour cream, lemon juice, salt, pepper and honey.
- Cook the spaghetti in boiling salted water according to the instructions on the packet.
- In the meantime, heat the oil in a large pan (possibly a wok). Roast the garlic and salami in it for about 3 minutes over medium heat. Add the tomatoes and 4 tablespoons of the pasta water.
- Drain the pasta. Mix with rocket, salami, garlic and tomatoes in the pan. Season to taste with a little pepper and serve with a dollop of lemon sour cream.
- This recipe is also good for vegetarians, in which case just leave out the salami.
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