The How-To of A Crispy Salami Pasta

Categories: Anything Goes, Gastronomy;

After experimenting with this recipe during our version of 2011 Valentines and bringing it as our contribution for friends to eat when we went strawberry picking in the farms of La Trinidad Benguet, this recipe is worth sharing for those who want a nice healthy pasta meal, but with a little bite and savory goodness.

It also shows that we don’t just eat and drink, we at least give an effort to learn how to follow recipes too ๐Ÿ˜›

En Route Crispy Salami Pasta Finished

Crispy Salami Pasta (Serves 4)

  • 500g dried penne pasta
  • 1 tablespoon olive oil
  • 250g thinly sliced pepperoni salami, cut into thin strips (change depending on your spice preference. You can even use hungarian sausage, cold cuts, or even Spam! But may we suggest you try the pepperoni salami first :P)
  • 250g cherry tomatoes, halved
  • 100g cheddar cheese, grated (add more if desired)
  • 3/4 cup flat-leaf parsley leaves, roughly chopped

En Route Crispy Salami Pasta ParsleyEn Route Crispy Salami Pasta PenneEn Route Crispy Salami Pasta Salami

  1. Cook pasta with salted boiling water, until just tender
  2. Heat oil in a big frying pan in medium heat. Add salami. Cook for 3-4 minutes or until crispy (The salami gives off its own oil). Then turn heat to low.
  3. Drain pasta and toss it in frying pan with salami. Add the grated cheese and parsely. Mix well. Turn off the heat and then add the cherry tomates. Toss again.
  4. Crack freshly ground pepper and serve.

En Route Crispy Salami Pasta Finished Product

One of the easiest pasta recipes that will be a great addition to your home gatherings or brought to picnics. We recommend serving it with chilled white wine, or your favorite cocktails or drinks ๐Ÿ˜€

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  1. Helga says:


    And yay for a new pasta recipe! Definitely going to try this out soon.

    • lynne says:

      Hey there! It’s very easy to do. If you can’t get salami, you can pretty much try any cold cut meat. Hungarian sausage is good also. You can’t get it that crispy though.

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