Pasta With Salami
- Ready In:
- 25mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- salted water
- 1 lb penne pasta
- 4 ounces sliced genoa salami, cut in 1/2-inch squares
- 2 tablespoons butter, divided
- 1⁄4 yellow onion, minced
- 1 (14 ounce) can diced tomatoes
- 1⁄4 cup red wine
- 1⁄4 cup water
- 1 (15 ounce) can cannellini beans, drained and rinsed
- 1⁄2 teaspoon dried thyme
- 1 pinch dried oregano
- 1 pinch dried basil
- 1 bay leaf
- salt
- cracked black pepper
directions
- Bring a pot of salted water to a boil. Cook penne per directions.
- Heat a wide, heavy-bottomed skillet over medium-high heat, dry. When hot, add salami. Stir until crispy and fat has rendered.
- Add 1 tbsp butter. When melted, add onion and saute until limp 2-3 minutes. Add tomatoes and wine. Add water to tomato can and rinse out; add to pan. Add beans, thyme, oregano, basil, bay leaf, salt and pepper. Stir well and let bubble while pasta cooks. Just before pasta is done, swirl in remaining butter.
- Reserve a cup or so of pasta cooking water, then drain pasta. Add pasta to skillet and stir well; add small amounts of pasta water if needed to correct the consistency. Let stand 2-3 minutes to meld flavors. Remove and discard bay leaf before serving.
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RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!