Pasta with Tomatoes, Salami and Smoked Mozzarella

By Cubby

Ingredients

• 1 1/2 pounds assorted heirloom tomatoes (3 to 4), cored and chopped
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon red wine vinegar Kosher salt and freshly ground pepper
• 12 ounces campanelle or penne pasta (substitue spaghetti squash for low carb)
• 2 ounces deli-sliced salami, chopped
• 4 ounces smoked mozzarella, diced
• 1/2 cup fresh basil, torn
• 2 tablespoons chopped fresh parsley

Details

Servings 4
Preparation time 15mins
Cooking time 25mins
Adapted from foodnetwork.com

Preparation

Step 1

Toss the tomatoes in a large bowl with 2 tablespoons olive oil, the vinegar and a large pinch each of salt and pepper; set aside to marinate.

Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain. Add the warm pasta to the tomatoes along with the salami and 1/4 cup of the reserved cooking water; stir to combine.

Add the remaining 1 tablespoon olive oil, the mozzarella, basil and parsley to the pasta; toss until combined and slightly saucy. Add the remaining reserved cooking water as needed to loosen, 1 tablespoon at a time. Season with salt and pepper.