Croxetti with Tomatoes, Salami & Olives
This pasta is unknown to anyone I asked. I first saw it on TV years ago and had wondered from then on about it. Then suddenly, while searching for new types of pasta in the specialty shop, it jumped out at me. I got ridiculously excited when I saw what it was, checking the embossed emblems or shapes on each pasta disc. It really is reminiscent of the Communion host. And I finally learned the name. Hello croxetti.
Croxetti go way back during the middle ages and they originated in Liguria, Northern Italy. They were exclusively used by aristocratic families as a display of wealth and status. The family coat of arms are stamped on each disc. Certainly, personalized pasta discs seem to be a grandeur idea.
Unfamiliarity with the pasta made me decide to cook a "no fail" savory sauce. A simple mixture of fresh tomatoes, salami & olives harmonized with the pasta well. Fast, simple and tasty. That's how I work on the food in my kitchen.
Croxetti with Tomatoes, Salami & Olives
Ingredients:Serves 4
- 350 - 400 grams croxetti or other kinds of pasta
- 1 garlic, halved
- 50 grams salami, diced
- extra virgin olive oil
- 400 grams cherry tomatoes, halved
- 100 grams pitted black olives, chopped
- salt
- pepper
- fresh thyme
Directions:
- Boil some water for the pasta. When it boils, add the salt and put the pasta. Follow the time suggested in the pasta package. The pasta should cook after the sauce is ready, not before.
- While waiting for the water for the pasta to boil, prepare the sauce.
- Over medium heat, in a saucepan with extra virgin olive oil, sautè the garlic and cook until golden. Discard the garlic.
- Add the salami. Toss in the pan for about 3 minutes.
- Add the tomatoes & olives. Cook for about 10 minutes. If the sauce dries out, ladle some hot water from the pot of water you are boiling for the pasta.
- Add the salt, pepper & thyme.
- Mix the cooked pasta with the sauce. Drizzle with extra virgin olive oil before serving.
