Olive leaf pasta with salami

Name: Olive leaf pasta with salami - Nadia H.
Ingredients: 500 g pasta; 500 g summer salami; 300 g burduf cheese; 50 ml olive oil; 2 tomatoes; 2 cloves of garlic; green onion tops; 1 teaspoon of aglio e olio [chili flakes; garlic flakes; dried parsley]

Pasta/Pizza - Olive leaf pasta with salami by Nadia H. - Recipia

Olive Leaf Pasta with Salami Every time I find pasta in unique shapes or colors at the store, I always put at least one package in my cart. I found some interesting Italian pasta called "foglie di olivo," which means olive leaves with spinach. So one day, I used a package of these for a quick dinner with what I had in the fridge: salami, feta cheese, a few tomatoes, and some greens. Pasta with salami and cheese is straightforward, but it comes out hearty and full of flavor. Quick Info Total Time: about 35 minutes Prep Time: 10 minutes Cooking Time: 25 minutes Servings: 4-5 Difficulty: easy Recipe Type: main course, quick dinner Ingredients 500 g "foglie di olivo" pasta or any colored pasta with spinach 500 g summer salami 300 g feta cheese 50 ml olive oil 2 tomatoes 2 garlic cloves Green onion tops (to taste) 1 teaspoon of "aglio e olio" mix (chili flakes, garlic flakes, dried parsley) Salt (for water) Preparation Method 1. Put a large pot of water to boil. When it boils, add salt and the pasta. Cook according to the package instructions (usually between 8-12 minutes). While the pasta is cooking, you can prepare the rest. 2. Meanwhile, remove the casing from the salami and slice it thinly. 3. In a large skillet, pour in the olive oil and heat it over medium heat. Add the salami slices and fry for a few minutes, stirring occasionally, until they are browned and crispy around the edges. Depending on the skillet, you may need to do this in two batches to avoid overcrowding. 4. Dice the tomatoes. Slice the green onion tops. Mince the garlic. 5. When the salami is fried, add the diced tomatoes, green onions, garlic, and the "aglio e olio" mix to the skillet. Stir and let it cook for another 2-3 minutes, just until the tomatoes soften slightly, but do not turn into a sauce. 6. Drain the pasta but do not rinse. Place it in bowls while it's hot. 7. Divide the salami and vegetable mixture over the pasta. Sprinkle crumbled or torn feta cheese on top. Why I Make This Recipe Often When I have unique pasta at home, I use it for simple recipes like this. It's quick, filling, and doesn't create much cleanup. The ingredients are easy to find or substitute, and the result solves a family dinner without hassle. The combination of crispy salami, salty cheese, and vegetables needs nothing complicated. Tips and Variations Tips If you have drier or very fatty salami, you can drain some fat after frying if you want it to be lighter. Do not leave the tomatoes on the heat too long – the goal is to keep them as chunks, not turn them into sauce. If you want to find the pasta more easily, you can use any short pasta (penne, rigatoni) with or without spinach. Substitutes You can use any dry salami, not necessarily summer salami – spicy salami or chorizo also works. Feta cheese can be substituted with well-drained telemea or, if needed, with feta cheese. If you don't have the "aglio e olio" mix, you can separately add chili flakes, dried garlic, and a little dried or fresh parsley. Variations If you have leftover vegetables, you can add bell peppers or zucchini, diced and added with the tomatoes. For a less salty version, reduce the amount of cheese or use a milder cheese. Serving Ideas The pasta is best served hot, immediately after cooking, but can also be served at room temperature if leftovers are available. A simple green salad on the side complements it well. Frequently Asked Questions Can I use other types of salami? Yes, any dry or smoked salami can be used. Each type will slightly change the final taste. What can I use if I don't have feta cheese? Telemea, feta, or any crumbly salty cheese works just as well. Can it be made without green onions? Yes, you can omit the green onions or replace them with a little leek or even chopped parsley. Can I use canned tomatoes? For this recipe, fresh tomatoes are preferred. If you don't have any, use only a small amount of canned diced tomatoes, and drain them well beforehand. Can it be made without the "aglio e olio" mix? You can improvise with a little dried garlic and a dash of chili if you don’t have the mix ready. Nutritional Values Estimated for one serving (out of 5): Calories: ~600-700 kcal Protein: 25-30 g Carbohydrates: 65-70 g Fats: 30-35 g Values are approximate, especially for cheese and salami – they depend on exactly what you use. Storage and Reheating Pasta with salami and cheese doesn't store perfectly, but it can be kept in the fridge for 1-2 days in a container. When reheating, add a tablespoon of water and heat in the microwave or skillet, stirring often. The texture of the cheese will change, but the taste remains good. The pasta is not recommended for freezing.

Olive leaf pasta with salami

Tags

Categories