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Recipe Summary test

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot of boiling, salted water, cook the pasta until al dente. Reserve 3/4 cup cooking water, then drain the pasta.

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  • Meanwhile, in an extra-large, heavy skillet, cook the salami over medium-high heat, stirring occasionally, until crisp, 2 to 3 minutes; transfer to a plate. Add the EVOO and garlic to the pan and cook, stirring, until golden, 1 minute. Stir in the cabbage, 1/2 tsp. salt and 1/4 tsp. pepper; cook until the cabbage is crisp-tender, 3 to 4 minutes. Add the arugula and cook, tossing, until just wilted.

  • Add the drained pasta and reserved cooking water to the skillet, tossing well to mix; season with salt and pepper. Top with the salami and serve.

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