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
Preparation
Step 1Preheat 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.Step 2Meanwhile, 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. Step 3Add 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. Step 4Garnish with remaining salami and basil before serving.
