Some dishes don’t need a lot said about them, and this is one of them! It’s quick, simple, light and delicious. For me, the marmite is what brings all of the elements of the dish together, but it can easily be omitted. If you do remove the Marmite, add another 2 cloves of garlic and a little extra salt when seasoning.
Ingredients (serves 2):
4 cloves of garlic
10 thin slices of salami
1 tbsp Marmite
1 large knob of butter
A small handful of basil, roughly chopped
175g dried conchiglie
Method: Pre-heat your oven to 150c/130c fan/gas mark 2. Wrap the garlic in a layer of tin foil and gently roast for roughly 25 minutes, until very soft and the inside of the garlic clove has baked down to a paste.
After the garlic has been roasting for 15 minutes, spread the salami on a lined baking tray and add it to the oven with the garlic until crispy, about 10 minutes. When crisp, tear into quarters.
Bring a pan of water, with plenty of salt in, to the boil. Add the dried pasta to the water and cook as advised on the label.
When cooked, drain the pasta, reserving ½ cup of the cooking water. Put the pasta, cooking water and large knob of butter back into the pan and mix well over a low heat.
Add the marmite, garlic cloves (skins removed) and salami quarters to the pan and stir well until everything is heated through. Add a pinch of ground black pepper to taste and serve while hot. Shred the basil and scatter over the top to finish.