You can make this dish with salami or for a vegetarian version add 1/2 pound salted fresh mozzarella cut into 1/2-inch cubes.

Bow Ties with Salami and Artichoke Hearts
Serves 4.

3/4 pound bow tie pasta
1/4 cup olive oil
3/4 pound sliced hard salami cut into 1/4 inch strips, 1 1/2 inches long
6 cloves garlic, minced
1 1/4 pounds tomatoes (about 3) seeded and chopped, or 3 cups canned tomatoes, drained and chopped
1 1/2 cups drained marinated artichoke hearts, cut in half lengthwise
1/3 cup black olives, such as Nicoise or Kalamata, halved and pitted
1/4 teaspoon black pepper
1/3 cup chopped flat-leaf parsley

Boil the bow ties in salted water until just done, about 15 minutes. Meanwhile, in a large frying pan, heat the oil over moderately high heat. Add the salami and cook for 2 to 3 minutes. Add the garlic and cook until softened, about 1 minutes. Add the tomatoes and cook 1 minute longer for fresh, and 2 minutes for canned. Stir in the remaining ingredients except for the parsley and cook until heated through. Toss the drained pasta with the sauce and parsley.


Anchovies are one of those foods you either love or hate. Combined with other ingredients they dissolve and you don't know they're in there.

Green Beans with Sliced Garlic and Anchovy
1 1/2 pounds green beans
1/4 cup water
1/4 teaspoon salt
2 tablespoons olive oil
3 cloves garlic, cut lengthwise into thin slices
1 1/2 teaspoons anchovy paste dissolved in 1 1/2 teaspoons warm water

Put the green beans in a large frying pan. Add the water and sprinkle with the salt. Bring to a boil over moderately high heat, cover, and cook for 6 minutes. Uncover the pan and cook until all the water evaporates. Stir in the oil and saute the beans, stirring occasionally for 2 minutes. Add the garlic, and cook just until it begins to turn golden, 1 to 2 minutes. Stir in the dissolved anchovy paste and cook 1 minute longer.

Variation: Use broccoli or cauliflower instead of the green beans, using 1/3 cup water for the cauliflower.

(Both recipes from "Quick from Scratch" cookbook from Food and Wine Books.)