Pasta night doesn’t have to be some big elaborate process to get to a good meal and using ingredients that are simple, yet exaggerate flavor is what you’re after. Slow cooking sauces and handmade raviolis have their place in any Italian meal, but during the week, when the family is hungry, it’s all about good tasting quick food that really delivers.
Cherry tomatoes are a fruit that is easily sliced and seared in a pan, which creates a slight smokiness that enhances any pasta dish. As for salami, it’s great to enjoy fresh out of the package, but sautéing it for a bit, releases a small amount of fat, which means incredible taste, and helps build the sauce.
This quick and easy pasta dinner is done in under 10 minutes because you make the sauce, while the spaghetti cooks. The final touch of fresh basil helps bring it all together, but if it’s hard to come by, fresh parsley or thyme leaves will do the trick as well, or a dash of dried Italian seasoning added to the skillet right before you plate.
10 ounces dried spaghetti
12 cherry tomatoes, sliced in half
10 slices salami, cut into squares
2 cloves garlic, minced
salt & pepper
olive oil for cooking
fresh basil, optional
- Boil water for spaghetti. Add 2 heaping tablespoons of salt and add pasta. Boil for 9 minutes.
- In a skillet over medium-high heat, add 1 teaspoon olive oil and tomatoes. Sauté hot for 3 minutes, charring skins slightly.
- Add salami and stir. Continue to cook for 2 minutes, then add garlic. Turn heat to medium and continue to cook for 2 minutes.
- When pasta is al dente, add to skillet with slotted spoon or spider. Toss pasta with tongs until coated with sauce. Sprinkle with salt and pepper to taste.
- Spoon into bowls and top with torn basil. Enjoy!