Macaroni and cheese with salami, artichokes and olives
Votes: 7
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 570, total fat 18 G., saturated fats 7 G., proteins 25 G., carbohydrates 72 G., fiber 2 G., cholesterol 40 mg, sodium 870 mg, sugar 7 G.
Calories 570, total fat 18 G., saturated fats 7 G., proteins 25 G., carbohydrates 72 G., fiber 2 G., cholesterol 40 mg, sodium 870 mg, sugar 7 G.
This dish uses whole-wheat penne pasta, which, unlike traditional wheat pasta, is rich in fiber and has a slightly nutty flavor. Boil it and toss it with a tomato sauce topped with fried sopressata salami, preserved artichoke hearts, olives, and basil. You can use sausage instead of sopressata. Stir in sliced mozzarella cheese while the pasta is hot, melting it. Serve as a light dinner bursting with vibrant, rich flavors.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 350 g whole grain penne pasta
- 1 tbsp. l. olive oil
- 100 g sopressata or salami, cut into 1 cm pieces.
- 1 can (400g) of canned artichoke hearts, drained, cut artichokes into quarters
- 6 stuffed olives, halved + 2 tbsp brine
- 1 can (400g) of canned chopped tomatoes in their own juice, no salt
- 4-5 fresh basil leaves + extra for serving
- 0.5 cup mozzarella, cut into 1 cm pieces.
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Recipes with similar ingredients: penne pasta, pureed tomatoes, olive, mozzarella cheese, sopressata, salami, Artichokes, olive brine, basil
Cooking the dish according to the recipe:
- In a medium saucepan, bring water to a boil, add the pasta, and cook according to package directions. Then drain, reserving 1/2 cup of the water. Return the pasta to the saucepan.
- Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat. Add the soppressata and cook, stirring, until the oil turns reddish, about 3 minutes. Add the artichokes and olives and toss to coat.
- Add the tomatoes, reserved pasta water, basil leaves, and 2 tablespoons of olive brine. Bring to a boil and simmer until most of the water has evaporated and the sauce has thickened slightly, 8-10 minutes.
- Add the sauce and mozzarella to the pasta pot and toss to combine. Divide among 4 plates and garnish with extra basil.
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