Salami, peppers and pecorino cheese pasta 

Spaghetti with salami, peppers and pecorino are a quick and easy spring first course but really tasty. To taste you can replace the salami with ham or bacon. Pasta with crispy salami and peppers is a tasty first course emptying fridge. A great idea to use the leftover cold cuts. Some recipes are born from the desire to experiment, others from force majeure. Today's recipe has been improvised to cope with a disruption of the electricity service. Put simply, we were 18 hours without light! All with all due respect to the food contained in the refrigerator. Since the cold chain had been broken, so as not to throw it away, I therefore used leftover salami in the pasta.

Pasta salami, peppers and cherry tomatoes: what a dish! A riot of colors and flavors that will surely tantalize your palate. A first that brings joy and pleasure, so beautiful that it looks like a painting! I often do it in the summer months when peppers and cherry tomatoes are in their season and at the height of their sweetness even if now these two ingredients are always found at the supermarket. In this case I used the salami but obviously you can replace it with ham and if you have vegetarian friends you can also make a meat-free version that will be tasty anyway. This recipe with peppers I prepared using a long shape of pasta, but of course, even here, free choice, if you like short and striped pasta this sauce will wrap to it perfectly. I am sure that this dish, made once you will do it often because it is easy, tasty, rustic and quick to prepare. Follow my step by step and it will be perfect!

Ingredients

Spaghetti 400 g

Salami 150 g

Red peppers 350 g

Yellow peppers 350 g

Cherry tomatoes 350 g

Basil 1 tuft

Garlic 2 Cloves

Pecorino Romano

Black pepper

Salt

EVO Oil 4 Tablespoons

Preparation

When you want to make pasta with peppers, salami and cherry tomatoes, first remove the seeds and white filaments, then divide them into layers and cut them into not too thick fillets. Divide the cherry tomatoes into quarters and cut the salami into fairly thick strips. In a pan heat a round of oil, add 2 cloves of garlic then brown the salami over moderate heat, once it is well burnished and crispy away from the heat. In the same pan now put the peppers and cherry tomatoes prepared previously, brown for a few moments then season with a few basil leaves and season with salt, continue cooking over medium heat for about 10-15 minutes, or until the peppers are tender but still intact. At this point put the pasta to boil in salted water, in this case I used spaghetti alla chitarra but you can use the format you prefer. Once the pasta is cooked al dente, combine the salami in a pan and mix well, then drain the pasta and transfer it to the sauce, mix with the rest of the ingredients then add a little cooking water to soften the sauce. Remove from heat then add a generous grated pecorino cheese, mix well then serve. Complete with ground pepper, grated pecorino cheese and a round of oil in the individual dishes.