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Pasta with tomatoes, salami and pine nuts

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Ingredients for 2 servings:

  • 400 g pasta
  • 200 g salami, coarse, air-dried
  • 1 large beefsteak tomato(s)
  • 2 tbsp pine nuts
  • 150 g whipped cream
  • Salt and pepper from the mill
  • Paprika powder, sweet
  • Herbs of Provence
  • e.g. Parmesan

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Cook the pasta al dente in salted water according to the package instructions. Roughly chop the pine nuts and toast them separately in a small pan. Slice and quarter the salami, and fry them in the pan. Dice the beefsteak tomato, add it to the salami, and fry briefly. Now add the whipped cream and let it simmer briefly. Finally, add the toasted pine nuts and season everything with salt, pepper, paprika, and Provençal herbs. Toss the cooked pasta in the sauce and add Parmesan cheese, if desired, when serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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