(4 servings)
Red Ripe Tomato 2 cup (diced)
Italian Trombone Squash 3 cup (diced or sliced depending on the size of squash)
Onion (Red or Yellow) - 1 cup (diced)
Garlic - 3 cloves (minced)
Valencia Salami, 1 package (diced -2 links)
Smoky Paprika Pasta Costa’s Pasta 1 lb of pasta
2 tablespoon of brewed coffee
Fig and Pine Nut Preserves Emily G’s Jam 2 tablespoon
EVOO from “ll Bel Cuore” - 4 tablespoons
Garbanzo Beans – 1cup
Spanish Paprika, Salt & Pepper to taste
- In a large skillet put 2 tablespoon of EVOO, onions and splash of water
- cook for 4 min or till onions are clear, add salami for 3 min on medium heat, add garlic and 1cup of garbanzo beans and squash and gently sautee for a few min. Finally add fig and pine nut preserves, 2 tablespoon of coffee, diced tomatoes, cooked pasta (al dente) salt, Spanish paprica and pepper to taste. Toss all the ingredients gently for a minute or two and it’s ready to serve.
