This is one of those "got home from work late, need to eat NOW" type of dinners.
And yet, it's also one of those "toss in whatever you find in the 'frig, and it comes out fabulously delicious" dinners. Don't you just love when that happens??? There's no grand plan, you're essentially using up scraps and leftovers. And yet, somehow the finished dish transcends its meager ingredients.
I had found broccoli on sale at the store that week, and of course it's a perfect complement to pasta. I also had a few slices of salami waiting to be invited to the party. And instead of fresh garlic, I used pre-purchased roasted garlic which had been calling to me at the store while I'd been shopping. I don't usually buy it, preferring to make my own; but it just seemed to be a good thing to have on hand, and so I made excellent use of it in this dish.
Mangia bene! [MAHN-juh BAY-nay]
Pasta with Broccoli and Salami
- 2 tablespoons extra-virgin olive oil
- 2 cups broccoli florets
- 1 large scallion, chopped
- 6 cloves roasted garlic, chopped
- 1/4 cup white wine
- pinch of kosher salt
- 5 thin slices of salami, finely chopped
- pinch of freshly ground black pepper
- 8 ounces farfalle (bow-tie pasta), prepared according to package directions
- Parmesan cheese, for serving
Heat the oil in a large skillet over medium heat. Add the broccoli and saute for a few minutes, until turning bright green and just caramelizing in a few spots.
Add the scallion and garlic; saute 1 minute. Add the wine and salt; cook, stirring occasionally, until the broccoli is becoming tender and the wine is mostly absorbed.
Add the salami and pepper; cook 3-4 minutes, until the salami crisps a bit.
Drain the pasta and divide among two plates. Top with the broccoli mixture, and sprinkle with Parmesan.
Check 'em out on AnnArbor.com:
Yesterday: Rosh Hashanah dishes
Today: Indian Chickpeas with Tomatoes