Pasta With Tomatoes, Salami and Smoked Mozzarella
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 570
- Total Fat
- 23 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 35 milligrams
- Sodium
- 490 milligrams
- Carbohydrates
- 69 grams
- Dietary Fiber
- 4 grams
- Protein
- 21 grams
- Sugar
- 9 grams
- Total: 25 min
- Active: 20 min
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.