Spaghetti Broccoli with Tomato and Crispy Salami

by Pia Haugseth
20 min
Spaghetti Broccoli with Tomato and Crispy Salami


  • 100 g spagetti
  • 1 x broccoli stalk
  • 1 clove garlic
  • 1 dl cream
  • 1/2 x lemon
  • 1 tsp sriracha
  • 1 handful fresh basil
  • 30 g parmesan
  • 4 x salami
  • 1 x tomato


  1. Prepare the spaghetti as directed on the package. Do not rinse out the pasta water. You will use this as an ingredient.
  2. Cut the broccoli stalk into pieces and boil it in salted water for 3 minutes.
  3. To a blender or food processor, add garlic, cream, lemon, sriracha, fresh basil, parmesan and the cooked broccoli stalk. Mix together until it becomes a smooth creamy broccoli sauce. Add a little pasta water to make it completely smooth.
  4. Make crispy salami like this: Place the salami on a baking tray lined with baking paper. Bake at 220 degrees celcius in the middle of the oven. Be careful not to burn them. It takes about 5 minutes. When you see they have changed color and become dark red, they are done. Place them on kitchen paper to cool.
  5. Heat the broccoli sauce to a sauce pan for about 2 minutes. Add more pasta water so it doesn't become dry. Mix in spaghetti and serve immediately with crispy salami and chopped tomato.