Tuesday: pasta with oven-dried tomatoes and truffle salami

At the market this week I picked up a truffle salami from Piemont that is amazingly good. This dish was an improv to use some of that.

Start by cooking some small diced carrot and long green peppers in olive oil. When the peppers are starting to soften add diced salami, thick slices of oven-dried tomatoes, and some of the leeks cooked with the tomatoes. Stir gently together and leave on the heat long enough for the tomatoes and salami to warm through. Serve on top of whole wheat penne.

As sides we had spinach cooked with diced smoked pork loin and spaghetti squash steamed, "spaghettied", and tossed with butter.

Oh, and a green salad.

What a meal.