Orecchiette Pasta with Margherita® Genoa Salami
Recipe information
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Cooking:
15 min.
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Servings per container:
4
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Ingredients for - Orecchiette Pasta with Margherita® Genoa Salami

1. Garlic cloves - ¼ cup
2. Extra virgin olive oil - 2 tablespoons
3. Dry orecchiette pasta (or penne pasta) - 16 ounces
4. Margherita® Genoa Salami, sliced thin, julienned - ¼ pound
5. Red bell peppers, roasted, skinned, cored, and cut into strips - 2 large
6. Fresh baby spinach - 8 ounces
7. Toasted pine nuts (Optional) - ¼ cup
8. Fresh basil, julienned - 2 leaves
9. Freshly grated Pecorino Romano - ¼ cup
10. Fresh ground black pepper to taste - ¼ cup

How to cook deliciously - Orecchiette Pasta with Margherita® Genoa Salami

1. Stage

In a small pot place 1/4 cup whole peeled garlic cloves. Cover with extra virgin olive oil and cook on low heat until garlic becomes soft and cooked through. Set aside to cool, retain olive oil.

2. Stage

Bring a pot of lightly salted water to boil and cook orecchiette pasta until al dente. Reserve approximately 1/4 cup of the pasta water to add to the end of step 3. Drain pasta and cool in cold water, then set aside.

3. Stage

In a large saute pan, heat garlic oil from roasted garlic. Add Margherita® Genoa salami and brown slightly. Add peppers, spinach, roasted garlic, and half of the toasted pine nuts and continue to cook until spinach is wilted. Add cooked pasta and reserved pasta water, fresh basil and toss, continue to saute until pasta is hot and ready to serve.

4. Stage

Place pasta on plates or serving bowl, sprinkle with grated Romano cheese, black pepper and top with remaining pine nuts.