Pennette with Franciacorta Salami and tomato
An appetising first course starring Franciacorta Salami.
Ingredients
300 g pennette pasta
150 g Franciacorta Salami
1 shallot
200 g cherry tomatoes
4 tbsp grated pecorino
90 g black olives
3 tbsp olive oil
Salt to taste
Recipe for
4 people
Preparation
In a non-stick frying pan, heat the oil and wilt a sliced shallot. Then add the washed and peeled cherry tomatoes and cook with the lid on for about ten minutes at medium heat.
Finally add the diced Franciacorta Salami and the pitted black olives; cook for another 15 minutes over a low heat.
Season with salt and pepper and, if you like it spicy, add a little chilli pepper.
Meanwhile, cook the pasta in plenty of salted water and drain when al dente, adding to the pan with the sauce; sauté and stir.
Transfer to a serving dish and top with grated pecorino.
Buon appetito!
