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Italian Summer Pasta with Salami


1 onion, diced
3 cloves of garlic, minced
¾ cup sundried tomatoes
1 pack Henderson’s Italian Salami, sliced
300ml double cream
⅛ cup lemon juice
1 pack baby spinach
1 pack spaghetti

1 cup parmesan, thinly grated
Salt to season


Step 1

Cook your pasta until al dente. In a separate large pan, cook the onion and garlic for a few minutes until fragrant on a medium heat. Add the salami and sundried tomatoes and stir.

Step 2

Put pan onto a low heat and add double cream and lemon juice, stirring through slowly until everything is coated. Add your baby spinach and cover until wilted.

Step 3
Add your drained pasta to the dish and enjoy! Note: This also makes a wonderful bread dip if you leave out the pasta and substitute the double cream for thicker cooking cream.

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