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Tonight’s Dinner: Maccheroni with Spicy Salami

500 grams Maccheroni or Rigatoni
1 Head Fresh Garlic, minced
Big knob of Butter
Cooking grade Olive Oil
4 Roma Tomatoes (eiertomaten), in large dice
Handful of Fresh Basil, julienned
100 grams Salami Piccante, cut into thin ribbons
1 ball Buffalo Mozzarella, cut into large dice
100 grams freshly grated Pecorino Sardo
Extra Virgin Olive Oil

Put the water for the pasta on for a boil.
At the same time, over low heat, combine the oil, garlic a little oregano, red pepper flakes and butter. Let it heat, but do not let the garlic brown.

5 minutes before the pasta is done, add the tomatoes.

3 minutes before the pasta is done, add 1/4 of the basil and all of the salami. Stir lightly but do not let the salami or tomatoes dissolve.

Drain the pasta, then combine with the sauce, the rest of the basil and the mozzarella. Grate Pecorino Sardo over the pasta, stir and serve.

Makes enough for 4.

Posted in Food.

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