Rigatoni with Salami, Mozzarella and Arugula

By á-2053

Ingredients

• 1/4 cup extra-virgin olive oil
• 4 cloves garlic, thinly sliced
• 35 oz. can of plum tomatoes, well drained and coarsely chopped
• Splash of dry white wine1 lb. rigatoni
• 1/4 lb. chunk of salami, cut into small cubes
• salt and pepper
• 1/2 lb. mozzarella cheese, cut into small cubes
• 1-3 bunches arugula, large leaves and stems removed, cut into slices
• 1 cup grated pecorino romano cheese

Preparation

Step 1

In a large frying pan over medium low heat, warm the 1/4 cup olive oil. Add the garlic slices and sauté it until it is very lightly golden, 1 - 2 minutes. Add the tomatoes, and increase the heat to medium and cook until the tomatoes begin to release their liquid, about 4 - 5 minutes. Add the white wine and let it boil away for a few minutes. Add the salami to the tomato mixture and season with the salt and pepper to taste. Remove from the heat. Cook the rigatoni according to directions, drain and place pasta in a warmed large bowl. Add the tomato mixture and toss. Add the mozzarella, arugula and a generous drizzle of olive oil and toss again gently. Add a handful of the grated cheese and toss. Serve immediately and pass remaining grated cheese.