This tomato and salami pasta appeared in last month's Delicious magazine. As I write this post, it's not featuring on the website. It was the ball of mozzarella that initially caught my eye, and then on reading the recipe I decided it was definitely one to try.
I made the sauce in the morning so that it was ready in advance for our dinner in the evening...and we enjoyed leftovers for lunch the next day!
The tomato sauce is lovely and rich, and is complimented with the pieces of salami and hints of freshness from the parsley, lemon and mozzarella.
We're definitely going to be enjoying this one again and again!
Tips
- You can batch cook the tomato sauce, portion it out and freeze it for up to 3 months. Or make the sauce 2 to 3 days ahead – cool, cover and keep in the fridge until needed. Continue from step 3, gently warming the sauce.
- Make it vegetarian – leave out the salami and add a few capers at the end for a salty umami hit.
- This tomato and salami pasta recipe is easily adapted if you’re cooking for less or more people.
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Ingredients
- 60ml olive oil
- 1 onion, finely chopped
- a small bunch flat leaf parsley, leaves and stems finely chopped separately
- 5 garlic cloves, finely chopped
- half a spicy salami, or use an 80g pack, coarsely chopped
- 2 tbsp tomato puree
- 2 x 400g tins cherry or chopped tomatoes
- 400g dried pasta of your choice
- 50g butter, cubed
- salt and freshly ground black pepper
- 1 ball mozzarella
To serve (optional):
- chilli oil
- finely grated zest of 1 lemon
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Instructions
- Heat the olive oil in a large frying pan over a low to medium heat. Add the chopped onion and cook, stirring occasionally, for 10 minutes until lightly golden. Add the parsley stems, garlic, salami and tomato puree, then cook for 3 to 4 minutes until aromatic. Then add the tomatoes, reduce the heat to low and simmer for 15 to 17 minutes until slightly reduced.
- Meanwhile, cook the pasta in a large saucepan of salted boiling water according to the pack instructions. Drain, reserving 250ml of pasta water.
- Add the reserved pasta water to the tomato mixture and stir over a low heat for 2 to 3 minutes. Add the cooked pasta and butter, then stir to coat the pasta well. Season with salt and plenty of freshly ground black pepper.
- Transfer to a serving plate or bowl and top with the mozzarella ball. Drizzle with chilli oil (if using), and sprinkle with the chopped parsley leaves and lemon zest (optional), to serve.
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Tomato and Salami Pasta
Ingredients
- 60ml olive oil
- 1 onion finely chopped
- a small bunch flat leaf parsley leaves and stems finely chopped separately
- 5 garlic cloves finely chopped
- half a spicy salami or use an 80g pack, coarsely chopped
- 2 tbsp tomato puree
- 2 x 400g tins cherry or chopped tomatoes
- 400g dried pasta of your choice
- 50g butter cubed
- salt and freshly ground black pepper
- 1 ball mozzarella
To serve (optional):
- chilli oil
- finely grated zest of 1 lemon
Instructions
- Heat the olive oil in a large frying pan over a low to medium heat. Add the chopped onion and cook, stirring occasionally, for 10 minutes until lightly golden. Add the parsley stems, garlic, salami and tomato puree, then cook for 3 to 4 minutes until aromatic. Then add the tomatoes, reduce the heat to low and simmer for 15 to 17 minutes until slightly reduced.
- Meanwhile, cook the pasta in a large saucepan of salted boiling water according to the pack instructions. Drain, reserving 250ml of pasta water.
- Add the reserved pasta water to the tomato mixture and stir over a low heat for 2 to 3 minutes. Add the cooked pasta and butter, then stir to coat the pasta well. Season with salt and plenty of freshly ground black pepper.
- Transfer to a serving plate or bowl and top with the mozzarella ball. Drizzle with chilli oil (if using), and sprinkle with the chopped parsley leaves and lemon zest (optional), to serve.
Notes
- You can batch cook the tomato sauce, portion it out and freeze it for up to 3 months. Or make the sauce 2 to 3 days ahead – cool, cover and keep in the fridge until needed. Continue from step 3, gently warming the sauce.
- Make it vegetarian – leave out the salami and add a few capers at the end for a salty umami hit.
- This tomato and salami pasta recipe is easily adapted if you’re cooking for less or more people.
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