This pasta is unknown to anyone I asked. I first saw it on TV years ago and had wondered from then on about it. Then suddenly, while searching for new types of pasta in the specialty shop, it jumped out at me. I got ridiculously excited when I saw what it was, checking the embossed emblems or shapes on each pasta disc. It really is reminiscent of the Communion host. And I finally learned the name. Hello croxetti.
Croxetti go way back during the middle ages and they originated in Liguria, Northern Italy. They were exclusively used by aristocratic families as a display of wealth and status. The family coat of arms are stamped on each disc. Certainly, personalized pasta discs seem to be a grandeur idea.
Unfamiliarity with the pasta made me decide to cook a "no fail" savory sauce. A simple mixture of fresh tomatoes, salame & olives harmonized with the pasta well. Fast, simple and tasty. That's how I work on the food in my kitchen.
Croxetti with Tomatoes, Salame & Olives
- 350 - 400 g. croxetti or any pasta
- 400 g. cherry tomatoes, halved
- 100 g. pitted black olives, chopped
- 1 garlic, halved
- 50 g. salame, cubed
- extra virgin olive oil
- salt & pepper
- Boil water for the pasta. When it boils, add salt and put the pasta. Follow the time suggested in the pasta package.
- Meantime, prepare the sauce. Heat oil in a saucepan. Add garlic and cook until golden.
- Add salame. Toss in the pan for about 3 minutes. Add the tomatoes & olives. Cook for about 10 minutes. If the sauce dries out, ladle some hot water from the pot of water you are boiling for the pasta.
- Add salt, pepper & thyme. Discard garlic.
- Mix the cooked pasta with the sauce. Drizzle with extra virgin olive oil before serving.