10 ounces penne or conchiglie or other shell shaped pasta
1/2 pound fresh broccoli, in small flowerets
1/2 pound Italian style salami, cut into 1/2 inch strips
3 tablespoons extra virgin olive oil or more to taste
1/4 teaspoon red chili flakes, optional
1 tablespoon red wine vinegar
salt and freshly ground black pepper
Cook the pasta till al dente. Drain well. Place pasta in large bowl and toss with 1 tablespoon olive oil to prevent sticking. Cook the broccoli till tender. Drain thoroughly. Add broccoli, salami, vinegar, remaining olive oil, pepper flakes, salt and pepper to pasta. Toss well and serve. Can be prepared ahead of time and refrigerated. Serves 4 to 6.
Salad Index | Recipe Index | Home