Pasta with Tomatoes, Salami and Smoked Mozzarella

Total Time:
25 min
Prep:
15 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 1 1/2 pounds assorted heirloom tomatoes (3 to 4), cored and chopped
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon red wine vinegar Kosher salt and freshly ground pepper
  • 12 ounces campanelle or penne pasta
  • 2 ounces deli-sliced salami, chopped
  • 4 ounces smoked mozzarella, diced
  • 1/2 cup fresh basil, torn
  • 2 tablespoons chopped fresh parsley
Directions
  • Toss the tomatoes in a large bowl with 2 tablespoons olive oil, the vinegar and a large pinch each of salt and pepper; set aside to marinate.

  • Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain. Add the warm pasta to the tomatoes along with the salami and 1/4 cup of the reserved cooking water; stir to combine.

  • Add the remaining 1 tablespoon olive oil, the mozzarella, basil and parsley to the pasta; toss until combined and slightly saucy. Add the remaining reserved cooking water as needed to loosen, 1 tablespoon at a time. Season with salt and pepper.

  • Photograph by Antonis Achilleos


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