Tired of making dinner, but still hungry? Sick of making a delicious dinner your kids won’t touch, but even sicker of boxed mac n’ cheese? We’ve got just the thing.
This is a deceptively flavorful dish. The salami provides a simple yet complex undertone of spice and warmth beneath the chewy noodles. The simplicity, flavor, and ease make it a staple for the weeknight kitchen. It’s familiar enough for kids but interesting enough for adults. This is the dish to make when you get home late (read: get off zoom late), are starving, and need something satisfying and tasty, a one-dish meal that everyone will eat.
Salami Pasta
Serves 4 to 6
1/4 c olive oil
4 cloves garlic, smashed and peeled
1/4 red or yellow onion, diced
1 15-ounce can tomatoes
1 teaspoon salt
1 teaspoon dried oregano
10 slices salami (Boar’s Head hard salami), sliced into strips
1 pound spaghetti (Ronzoni, Barilla, or other Italian brand)
Smash the garlic with the flat side of a chef’s knife and peel it, but do not dice. In a saute pan with at least 2-inch-high sides, heat the oil over medium heat. Add the garlic and onion and saute, stirring occasionally. The garlic can acquire an even, golden color, but make sure it doesn’t turn dark brown; brown will be bitter. The onion will mostly take care of itself and its company in the pan will help to keep the garlic from scorching.
After 5 or 7 minutes, when the onion looks translucent, add the tomatoes, salt, and oregano and turn the heat to medium low, simmering until the sauce thickens (10–15 minutes). Add the salami slices. Taste to correct seasonings and add a pinch of sugar if it tastes too acidic. Keep warm over low heat until pasta is ready for mixing.
Meanwhile, put a soup pot of water over high heat and bring to a rapid boil. Add plenty of salt (1–2 tablespoons) and let it return to a boil. Then add the spaghetti and cook according to package instructions.
Drain the spaghetti in a colander, although you might want to keep a little of the pasta water on hand if you feel the combined pasta and sauce need a little more liquid. Do not rinse the drained pasta with cold water. Empty the pasta to a serving bowl, cover it immediately with sauce, stir well, and serve.
