Tagliatelle with Salami, Rocket, Tomato and Mascarpone
On the table in 20mins
Serves 2
Ingredients
- 8 slices Milano salami
- 300g fresh Tagliatelle
- 190g jar Sacla’ Tomato & Mascarpone Intenso
- 2 large handfuls fresh rocket
- Extra virgin olive oil to serve
- Freshly grated Parmesan to serve
- Salt to taste
Method
- Cut the salami into strips the same width as the tagliatelle
- Heat a non-stick frying pan and fry salami until slightly crispy and drain on kitchen paper
- Cook pasta until tender in a large pan of boiling, salted water then drain
- Gently heat through the Sacla’ Stir-in, return to the pan and stir in sauce and salami
- Stir well, then add most of the rocket until wilted
- To serve top with remaining rocket, a drizzle of oil and the Parmesan
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