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Pasta with salami Recipe

Italian-American · Main course · 30 min total

A quick and satisfying weeknight pasta dish featuring crispy salami, garlic, and tomato sauce, finished with fresh basil and Parmesan.

Ingredients

• 12 oz (340 g) dried pasta (e.g., penne or spaghetti)
• 8 oz (225 g) salami, sliced into thin strips
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 can (28 oz / 800 g) crushed tomatoes
• 1/2 teaspoon red pepper flakes (optional)
• Salt and black pepper to taste
• 1/4 cup fresh basil leaves, chopped
• 1/2 cup grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup pasta water, then drain.
2. While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add salami strips and cook until crispy, about 3-4 minutes. Remove salami with a slotted spoon and set aside.
3. Reduce heat to medium. Add garlic and red pepper flakes (if using) to the skillet; sauté for 30 seconds until fragrant.
4. Pour in crushed tomatoes, season with salt and pepper, and bring to a simmer. Cook for 10 minutes, stirring occasionally, until sauce thickens slightly.
5. Add cooked pasta and crispy salami to the sauce. Toss to combine, adding reserved pasta water a little at a time if needed to loosen the sauce.
6. Remove from heat. Stir in basil and half the Parmesan. Serve immediately, topped with remaining Parmesan.

Tips

• Use a spicy salami for extra kick.
• Leftovers can be stored in an airtight container in the fridge for up to 3 days.
• Reheat gently in a skillet with a splash of water or olive oil.

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