Rigatoni with roasted squash, salami & olives

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olive magazine

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Recipe by olive magazine

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1. Heat oven to 200C/fan 180C/gas 6. Peel and chop the squash into bite-size pieces and put on a baking tray with the cherry tomatoes and garlic. Drizzle 1 tsp olive oil over and season well. Roast for 25 minutes (after 10 minutes of cooking add the salami).
2. Cook the pasta following pack instructions. Drain well and pour back into the warm pan and add the roasted veg, salami, basil leaves and olives, mix well and serve, with grated parmesan, if you like.

Per serving

487 kcalories, protein 17.1g, carbohydrate 82.8g, fat 12 g, saturated fat 3.4g, fibre 8.3g, salt 1.03 g

Latest comments and suggestions

• MacyMoo

  16 September 2009

  MacyMoo rated and commented on this recipe

  

  I made this last night as we have loads of squash from the allotment, highly recommended. I thought a teaspoon of olive oil was not enough so added at least a tablespoon as I didn't want the squash to dry out too much. I also added the salami 10 minutes from the end (not from the beginning) as I didn't want that cooked too much.

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• Belkey

  03 November 2009

  Belkey rated and commented on this recipe

  

  This didn't really do it for me (not sure why!), there is a roasted squash and red onion pasta recipe elsewhere on this site that we have enjoyed much more.

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Ingredients

• 1 small butternut squash , about 500g
• 250g cherry tomatoes , halved
• 4 garlic cloves , bruised
• olive oil
• 6 slices salami , halved
• 150g rigatoni
• a small bunch basil , leaves only
• 16 black olives , pitted and halved
• grated parmesan to serve (optional)

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Serves 2

Preparation and cooking times

Ingredients

• 1 small butternut squash , about 500g
• 250g cherry tomatoes , halved
• 4 garlic cloves , bruised
• olive oil
• 6 slices salami , halved
• 150g rigatoni
• a small bunch basil , leaves only
• 16 black olives , pitted and halved
• grated parmesan to serve (optional)

Per serving

487 kcalories, protein 17.1g, carbohydrate 82.8g, fat 12 g, saturated fat 3.4g, fibre 8.3g, salt 1.03 g

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