Oven-baked rigatoni with wild boar salami

rigatoni with wild boar salami

Serves 4

  • 1 good lug extra virgin olive oil

  • ½ wild boar salami, sliced (or use Napoli salami)

  • 1 red onion, peeled and sliced

  • 1 clove garlic, peeled and sliced

  • 4 tablespoons balsamic vinegar

  • 400 g tinned chopped tomatoes

  • 3 tablespoons crème fraîche

  • 1 large bunch fresh basil, leaves picked and chopped

  • sea salt

  • freshly ground black pepper

  • 300 g rigatoni

  • 1 ball buffalo mozzarella, sliced

Preheat the oven to 190°C/375°F/gas 5.



Heat the olive oil in a frying pan, and fry half the salami until quite crisp. Add the onion and garlic and cook slowly until the onion is soft. Add the balsamic vinegar, chopped tomatoes, crème fraîche and basil. Mix together, season to taste, and simmer for a few minutes.



Cook the rigatoni according to the packet instructions until al dente. Drain, and drizzle over a little olive oil and seasoning. Tip into a baking dish and pour over the sauce.



Lay the mozzarella over the top with the rest of the salami. Bake in the preheated oven for 25 minutes until golden. Delicious.

Nutritional Information

Oven-baked rigatoni with wild boar salami

Topped with tomato and basil sauce and golden mozzarella

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This pasta dish is easy to whip up and looks great – perfect for a laidback dinner with friends
Serves 4
45m
Super easy
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Method

This is a great dish for when you've got mates coming round as it's easy to make and looks fantastic. The wild boar salami tastes great, and as well as cooking with it you can use it in sandwiches.

Preheat the oven to 190°C/375°F/gas 5.

Heat the olive oil in a frying pan, and fry half the salami until quite crisp. Add the onion and garlic and cook slowly until the onion is soft. Add the balsamic vinegar, chopped tomatoes, crème fraîche and basil. Mix together, season to taste, and simmer for a few minutes.

Cook the rigatoni according to the packet instructions until al dente. Drain, and drizzle over a little olive oil and seasoning. Tip into a baking dish and pour over the sauce.

Lay the mozzarella over the top with the rest of the salami. Bake in the preheated oven for 25 minutes until golden. Delicious.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 569
    28%
  • Carbs 46.9g
    18%
  • Sugar 8.5g 9%
  • Fat 31.0g 44%
  • Saturates 14.2g 71%
  • Protein 24.5g 54%
Of an adult's reference intake

Related recipes:

BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • 1 good lug extra virgin olive oil

  • ½ wild boar salami, sliced (or use Napoli salami)

  • 1 red onion, peeled and sliced

  • 1 clove garlic, peeled and sliced

  • 4 tablespoons balsamic vinegar

  • 400 g tinned chopped tomatoes

  • 3 tablespoons crème fraîche

  • 1 large bunch fresh basil, leaves picked and chopped

  • sea salt

  • freshly ground black pepper

  • 300 g rigatoni

  • 1 ball buffalo mozzarella, sliced