- 1 pound of your favorite pasta (trofie, penne regate and gigli all work well)
- 1 package (10 ounces) pepper- or herb-crusted salami (often spelled salame)
- 1 tablespoon olive oil
- Roasted Garlic
- Artichoke Hearts
- Kalamata Olives
- Roasted Red Peppers
- Parmesan Cheese
Cook pasta according to package directions; drain.
Cut salami into 1/2-inch thick slices, then quarter them.
Heat olive oil in pan and add quartered salami pieces. When warm, add cooked pasta and any optional additions until salami crusting begins to fall off and coat pasta, and additions are heated through.