Orecchiette Pasta with Margherita® Genoa Salami

Thinly-sliced strips of Margherita® Genoa salami, roasted garlic, baby spinach and fresh basil create an unforgettable orecchiette pasta dish.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 665 Calories

Ingredients

• 2 tablespoons extra virgin olive oil
• fresh ground black pepper to taste
• ¼ cup toasted pine nuts (Optional)
• ¼ cup garlic cloves
• 16 ounces dry orecchiette pasta (or penne pasta)
• ¼ pound Margherita® Genoa Salami, sliced thin, julienned
• 2 large red bell peppers, roasted, skinned, cored, and cut into strips
• 8 ounces fresh baby spinach
• 2 leaves fresh basil, julienned
• ¼ cup freshly grated Pecorino Romano

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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