John Myers
Ingredients for 2 servings:
- 240 g pasta
- 1 handful of walnuts
- 1 handful of olives, black
- 100 g salami, air-dried, wafer-thin
- 4 tbsp olive oil
- some rosemary
- some Parmesan
- n. B. Pepper, black
Instructions
Working time approx. 10 minutes; Total time approx. 10 minutes
bacon, olive, walnut
Chop the walnuts into fairly small pieces, halve the olives, and cook the pasta. The salami should be sliced extremely thinly. When it’s done, heat the oil in a pan, add the rosemary sprigs, and wait for half a minute. Then add the nuts, olives, and salami and fry for a good minute at most. The salami will crisp up quickly, and the rest will be hot by then, too. Now add the contents of the pan to the pasta and mix everything together! Divide between plates, top with some Parmesan cheese, and you’re done! Those who are conscious of their figure can, of course, discard some of the oil, as the salami will have added fat. The rosemary makes it subtle, so you can also dip it in a piece of fresh white bread. I used to add a pinch of freshly ground pepper on top, but then forgot about it. But because the rosemary made it so aromatic and spicy, it wasn’t noticeable, and I’ve left it out ever since. If you like, you can add some on top. The amounts for walnuts, olives, and salami are approximate – you can use more or less of each ingredient, as you like!
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