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Orecchiette Pasta with Margherita® Genoa Salami
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Delicious orecchiette pasta with Margherita® Genoa salami, roasted garlic, baby spinach, and fresh basil.
Ingredients:
  • 0.25 cup garlic cloves
  • 2 tablespoons extra virgin olive oil
  • 16 ounces dry orecchiette pasta (or penne pasta)
  • 0.25 pound Margherita® Genoa Salami, sliced thin, julienned
  • 2 large red bell peppers, roasted, skinned, cored, and cut into strips
  • 8 ounces fresh baby spinach
  • 0.25 cup toasted pine nuts
  • 2 leaves fresh basil, julienned
  • 0.25 cup freshly grated Pecorino Romano
  • Fresh ground black pepper to taste
Instructions:
  • Place 1/4 cup whole peeled garlic cloves in a small pot and cover with extra virgin olive oil. Cook on low heat until garlic is soft and cooked through. Set aside to cool, keeping the infused olive oil for later use.
  • Boil salted water and cook orecchiette pasta until al dente. Reserve 1/4 cup of pasta water. Drain pasta, cool, and set aside.
  • Heat the fragrant garlic oil in a large saute pan. Cook the Margherita® Genoa salami until slightly browned. Stir in peppers, spinach, roasted garlic, and half of the toasted pine nuts, and cook until the spinach wilts. Toss in the cooked pasta, reserved pasta water, and fresh basil. Saute until the pasta is hot and deliciously ready to serve.
  • Serve the pasta on plates or in a serving bowl, generously sprinkle with grated Romano cheese, a touch of black pepper, and finish by topping with the remaining pine nuts.

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