TORCHIETTE W/RED TABLE EXTRA VECCHIO, OLIVES, PEPPERONCINI, & PECORINO ROMANO

INGREDIENTS:

10oz box of Community Grains Torchiette Dried Pasta

2oz Red Table Meats Extra Vecchio (cubbed)

Village Batch Extra Virgin Olive Oil

Village Batch Kalamon Olives

Pepperoncini

1 clove garlic, crushed

Crushed Red Pepper

1/4 cup Pecorino Romano

Sacred Valley Salt

INSTRUCTIONS:

This is a super fast weeknight meal idea! 

  1. Boil pasta following the instructions on the box. Drain once pasta is al dente. Be sure to reserve a little bit of the cooking liquid. 
  2. While you are waiting for the pasta to boil, cube up your salami, slice up your olives, and peperoncini, and grate your Pecorino. I didn't list exact amounts for the olives or pepperoncini becasue I throw in as much or as little as I want. 
  3. Heat about a tablesoon on olive oil over medium heat in a pan. 
  4. Toss in the garlic and heat until you smell the garlic. 
  5. Add pasta to the pan, toss until coated.
  6. Add pecorino and continue to toss. Add a little bit of pasta water to make sure the pasted gets a nice coat of melted cheese. 
  7. Throw in the olives, pepperoncini and season with crushed red pepper, and Salt. 
  8. Finish with a little more pecornino if you like.

 

Posted on July 7, 2017 .