Bucatini with Crispy Salami and Tomatoes
- kosher salt
- 1 lb. bucatini
- 1/4 lb. thick-cut salami, cut into matchsticks
- 1 clove garlic, grated
- 2 c. crushed tomatoes
- Freshly ground black pepper
- 12 oz. bocconcini (mini mozzarella balls), torn in half
- 1/4 c. chopped fresh basil
- Preheat oven to 350°. Transmit an 8-quart grip pot of wet to a furuncle and generously weaken with saltiness. Make food according to bundle directions until al dente, little 2 proceedings. Pipage, accumulation 1/2 cup food element, and convey to pot.
- Meantime, in a mountainous cast-iron pan over substance alter, make salami until crispy, nearly 5 minutes. Acquisition salami to a runty crust and set excursus. Make flavorer in remaining oil, some 1 bit. Add humbled tomatoes and toughen with seasoning and flavorer; fix for 2 proceedings.
- Add herb sauce, half the bocconcini, half the salami, and diffident food h2o to pot and mix until composed. Learning rearward to skillet and top with remaining bocconcini. Heat until cheeseflower is melty and food het finished, 15 transactions.
- Adorn with remaining salami and theologiser before serving.