Penne Pasta with Genoa Salami

By Zopmama

Very tasty summer type meal.

Ingredients

• 1/4 cup roasted cloves of garlic
• 2 tablespoons oil from roasted garlic
• 16 oz. dry penne pasta, orecchiette can be used
• 1/4 lb. Genoa Salami, thinly sliced, julienne style
• 3 sweet roasted bell peppers, cut into strips
• 8 oz. baby spinach, raw
• 1 cup grape tomatoes
• 1/4 cup toasted pine nuts, divided
• 10 fresh basil leaves, chiffonade
• 1/4 cup Romano cheese, fresh grated to taste
• Fresh black pepper to taste

Details

Servings 4

Preparation

Step 1

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

Bring pot of lightly salted water to boil and cook pasta until al dente. Drain and set aside.

While pasta is cooking, heat 2 Tablespoons of reserved oil in large saute pan. Cook salami until browned slightly. Add peppers, spinach, roasted garlic, grape tomatoes and half the pine nuts continue to cook until spinach is wilted. Add cooked pasta, fresh basil and toss, saute until pasta is hot and ready to serve.

Place pasta on large serving plate. Sprinkle with Roman cheese, black pepper, and pine nuts.