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Orecchiette with Roasted Cauliflower, Marcangelo Coppa di Parma and Genoa Salami

30 mins

Picture of Orecchiette meal in a white bowl


  • 1/2 head of cauliflower, cut into ¾-inch florets (about 4 heaping cups)

  • 1 1/2 cups cherry or grape tomatoes

  • 6 tbsp olive oil

  • 1/2 tsp each dried oregano and salt

  • 1/4 tsp pepper

  • 12 oz orecchiette shaped pasta (3 1/2 cups)

  • 1/2 pkg (100g) Marcangelo Coppa Di Parma, thinly sliced

  • 1/2 pkg (100g) Marcangelo Genoa Salami (hot or regular)

  • 4 cups lightly packed arugula

  • 1/3 cup freshly grated Parmesan cheese

Instead of roasting the cauliflower, add the raw florets to the boiling water for the last 4 minutes to cook them thoroughly. Simply drain along with the pasta and add the roasted cherry tomatoes.

Cooking Instructions

  1. Preheat oven to 425°F.

  2. In large bowl, toss together cauliflower florets, tomatoes, 3 tablespoons of the oil, oregano, salt and pepper. Spread onto aluminum-foil lined baking sheet. Bake in center of preheated oven, stirring once, for 20 minutes.

  3. Meanwhile, in a large pot of boiling salted water, cook pasta until al dente, 8 to 10 minutes. Reserve 1 cup of starchy pasta cooking water. Drain pasta well. Return pasta to the pot. Stir in the cauliflower mixture, remaining olive oil, Marcangelo Coppa Di Parma and Salami, arugula and cheese. Gently toss together, adding some of the reserved cooking water to moisten if the pasta is too dry. Season to taste with salt and pepper.


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