Pasta And Fresh Tomato Sauce With Salami, Pepperoncini, And Mozzarella

Submitted by: admin on April 2, 2020

Serves 4

Ingredients

3 tablespoons extra-virgin olive oil
2 garlic cloves, minced
3 pounds tomatoes, cored, peeled, seeded, and cut into 1⁄2-inch pieces
4 ounces thickly sliced salami, slices cut half, then into 1⁄4-inch-wide strips
1 pound farfalle
Salt
1⁄3 cup jarred pepperoncini rings, rinsed
1 tablespoon chopped fresh oregano
1⁄8 teaspoon pepper
Sugar
12 ounces fresh mozzarella cheese, cut into 1⁄2-inch pieces and patted dry with paper towels

Instructions

  1. Heat 2 tablespoons oil and garlic in 12-inch skillet over medium-high heat. Cook, stirring often, until garlic turns golden but not brown, about 3 minutes. Stir in tomatoes and cook until tomato pieces lose their shape, about 8 minutes. Stir in salami and continue to cook until salami is heated through and tomatoes have formed chunky sauce, about 2 minutes longer.
  2. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1⁄2 cup cooking water, then drain pasta and return it to pot.
  3. Stir pepperoncini, oregano, 1⁄4 teaspoon salt, and pepper into sauce and season with sugar to taste. Add sauce, mozzarella, and remaining 1 tablespoon oil to pasta and toss to combine. Add reserved cooking water as needed to adjust consistency. Serve.

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