Spicy Salami & Olive Capellini

Difficulty Level: Easy

Total Time: 30 minutes

Serving Size: 2-4 servings

Ingredients:

Spicy Salami & Olive Capellini:

• 1/2 lb. capellini

• 1 cup spicy soppressata, diced (I use Principe salami trio)

• 2 tbsp. extra virgin olive oil

• 4 garlic cloves, minced

• 1/3 cup Castelvetrano olives, quartered

• Zest of 1 lemon

• 1/4 cup dry white wine

• 4 tbsp. unsalted butter

• 1/3 cup Parmigiano Reggiano, grated

• 1/2 cup lemon garlic panko breadcrumbs

• 2 tbsp. Italian parsley, finely chopped

Lemon-Garlic Panko Breadcrumbs:

• 1/2 cup plain panko breadcrumbs

• 2 tbsp. extra virgin olive oil

• 1 garlic clove, minced

• Juice of 1/2 lemon

• 1/4 tsp. salt

Directions:

Lemon-Garlic Panko Breadcrumbs:

1. Sauté the minced garlic in olive oil over low heat until fragrant, about 1-2 minutes.

2. Add the panko breadcrumbs and salt; toast until golden brown.

3. Stir in the juice of 1/2 lemon. Stir and continue to toast over low heat for about 2-3 more minutes until crispy.

Spicy Salami & Olive Capellini:

1. Bring a large pot of water to a boil.

2. Meanwhile, add the soppressata to a large pan over medium heat and cook until lightly crisped. Transfer half to a plate and reserve for serving.

3. Add the olive oil, garlic, olives and lemon zest to the pan. Cook until fragrant and the olives begin to soften, about 2-3 minutes.

4. Pour in the white wine and continue to simmer for 2-3 minutes.

5. Once the water comes to a boil, add a small amount of salt. This pasta is salty from the soppressata and olives, so go light on the salt for this step. Cook the pasta until it’s al dente. Reserve 1 cup of pasta water.

6. Strain the pasta and add it to the pan along with the butter and 1/4 cup of pasta water. Toss over medium heat until combined.

7. Remove from heat and stir in the Parmigiano. Add more pasta water as needed, 1/4 cup at a time.

8. Top with the breadcrumbs, reserved crispy soppressata, parsley and more Parmigiano.