Servings: 4
Ingredients:
1 pack: Salami Il Crü
320 gr.dry orecchiette (500 gr if fresh)
200 gr.rocket
400 gr canned peeled tomatoes
4 tablespoons grated Pecorino cheese
2 cloves garlic
As needed extra-virgin olive oil.
As needed pepper
As needed salt.
The typical form of the traditional pasta of Apulia that gets married with this sauce with an appetizing taste.
Directions:
In a large pan saute the garlic with two tablespoons of oil and then discard it. In the same pan saute the cubed peeled tomatoes. Add the salt.Cut the slices of Salami Il Crü into four pieces and add them to the sauce. Let them get flavour for 1 minute by mixing it and adding pepper if necessary.
Meanwhile, in abundant salted water add the rocket and when the water boils again, throw the orecchiette in the boiling water for 14 minutes, if the pasta is fresh, or cook according the manufacturer’s instructions, if the pasta is dry. Drain the orecchiette and the rocket, add the sauce with the salami Il Crü and let them get flavor. Serve and drizzle with grated pecorino cheese.