Name: Bucatini with Crispy Salami and Tomatoes
Prep time: 5 min
Cook time: 5 min
Yield: 4
Ingredients: Kosher salt -; 1 lb. bucatini -; 1/4 lb. thick-cut salami, cut into matchsticks -; 1 clove garlic, grated -; 2 c. crushed tomatoes -; Freshly ground black pepper -; 12 oz. bocconcini (mini mozzarella balls), torn in half -; 1/4 c. chopped fresh basil -

Bucatini with Crispy Salami and Tomatoes

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Bucatini with Crispy Salami and Tomatoes

1. Kosher salt -

2. 1 lb. bucatini -

3. 1/4 lb. thick-cut salami, cut into matchsticks -

4. 1 clove garlic, grated -

5. 2 c. crushed tomatoes -

6. Freshly ground black pepper -

7. 12 oz. bocconcini (mini mozzarella balls), torn in half -

8. 1/4 c. chopped fresh basil -

How to cook deliciously - Bucatini with Crispy Salami and Tomatoes

1. Stage

Preheat oven to 350°. Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to package directions until al dente, less 2 minutes. Drain, reserve 1/2 cup pasta water, and return to pot.

2. Stage

Meanwhile, in a large cast-iron skillet over medium heat, cook salami until crispy, about 5 minutes. Transfer salami to a small plate and set aside. Cook garlic in remaining oil, about 1 minute. Add crushed tomatoes and season with salt and pepper; cook for 2 minutes.

3. Stage

Add tomato sauce, half the bocconcini, half the salami, and reserved pasta water to pot and mix until combined. Transfer back to skillet and top with remaining bocconcini. Bake until cheese is melty and pasta heated through, 15 minutes.

4. Stage

Garnish with remaining salami and basil before serving.