Name: Pasta With Tomatoes, Salami and Smoked Mozzarella
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
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.

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Pasta With Tomatoes, Salami and Smoked Mozzarella

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