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Farfalle with Salami and Tomatoes
Farfalle al Salame e Pomodoro
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
Published 2009
In Italy I would make this with a soppressa from the Veneto. It is thick, almost three inches in diameter, and quite soft. The best ones almost melt in your mouth. If you can’t find something equivalent in the States, use any mild, soft salami.
Ingredients
½ 3 tablespoons 4 ounces
Method
- Fill a pot for the pasta with about 6 quarts of water, place over high heat, and bring to a boil.
- Peel the onion and finely chop it. Put the butter in a 12-inch skillet, add the chopped onion, and place over medium-high heat. Sauté until the onion turns a rich golden color, about 5 minutes.
- While the onion is sautéing, cut the salami into ⅛-inch dice.
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Sometimes making dinner can be a struggle, but with simple tasty recipes like this you can use just a few staple ingredients to make a healthy, light meal. Thanks Giuliano and CKBK