Pasta with olives, salami, and smoked mozzarella
Ingredients: serve 4
2 tablespoons olive oil
3 ounces sliced deli salami, cut into ½ inch strips
1 (9 ounce) box frozen artichoke hearts, thawed and sliced thin
½ cup mixed brine cured olives, pitted and halved
1 garlic clove, minced
1/8 teaspoon red pepper flakes
1 pound gemelli salt and pepper
4 ounces smoked mozzarella, cut into ½ inch pieces
¼ cup chopped fresh parsley
- Bring 4 quarts water to boil in large pot. Heat oil in large nonstick skillet over medium high heat until just smoking. Add salami and cook, stirring constantly, until salami is browned and crisp, about 3 minutes. Using slotted spoon, transfer salami to paper towel lined plate and set aside.
- Add artichokes to fat in pan and cook until browned, about 3 minutes. Stir in olives, garlic, and pepper flakes and cook until fragrant, about 30 seconds. Remove pan from heat, cover, and keep warm.
- Meanwhile, add gemilli and 1 tablespoon salt to boiling water and cook until al dente. Reserve ½ cup cooking water, drain gemelli, and return gemelli to pot. Stir in artichoke mixture, mozzarella, and parsley, adding reserved cooking water as needed. Season with salt and pepper. Sprinkle crisp salami over gemelli. Serve.