Spaghetti with Crispy Bread and Fennel Salami

Steps

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1. 1
   Bring a pot of salted water to boil and cook the spaghetti.
   ▶ ≈0:00
2. 2
   Cut the Ciabatta bread into large, rough cubes. Halve the thick slices first, then cut into chunky pieces rather than small crouton-sized pieces.
   ▶ ≈0:09
3. 3
   Heat olive oil in a skillet and add the bread cubes. Roast until beginning to brown, adding more oil as needed since bread absorbs it.
   ▶ ≈0:37
4. 4
   Halve the small onions lengthwise and cut into wedges. Slice half a garlic clove thinly and cut into thin strips. Set aside for now.
   ▶ ≈0:51
5. 5
   Once the bread has golden-brown edges, add the onions, garlic, and a small knob of butter. The butter will brown slightly, adding rich toasted flavors.
   ▶ ≈1:39
6. 6
   In a separate pan, heat olive oil and roast the thinly sliced fennel salami until crispy.
   ▶ ≈2:23
7. 7
   Add fresh basil leaves and a pinch of salt to the bread pan, then stir in Italian seasoning for aroma.
   ▶ ≈3:03
8. 8
   Drain the cooked spaghetti and return it to its cooking pot. Add the tomato passata and mix well.
   ▶ ≈3:41
9. 9
   Pour the tomato-pasta mixture into the pan with the roasted bread and mix gently. The bread will absorb some moisture while maintaining its crispy exterior. Reduce heat to medium.
   ▶ ≈4:12
10. 10
    Season with pepper blend and seasoned salt to taste.
    ▶ ≈4:29
11. 11
    Plate the pasta and bread mixture, top with freshly grated Parmesan cheese, and finish with the crispy roasted fennel salami slices.
    ▶ ≈4:47