Italian pasta with tomatoes, salami and smoked mozzarella
Votes: 1
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 570, total fat 23 G., saturated fats 7 G., proteins 21 G., carbohydrates 69 G., fiber 4 G., cholesterol 35 mg, sodium 490 mg, sugar 9 G.
Calories 570, total fat 23 G., saturated fats 7 G., proteins 21 G., carbohydrates 69 G., fiber 4 G., cholesterol 35 mg, sodium 490 mg, sugar 9 G.
Sweet heirloom tomatoes, Italian salami, smoked mozzarella, and fragrant fresh basil infuse this simple dish with a bouquet of vibrant flavors. This pasta requires no sauce. Simply toss the cooked pasta (campanelle or penne) with all the other ingredients, and the dish is ready. While the pasta is cooking, toss the chopped tomatoes in vinegar and olive oil to bring out their flavor. A great quick dish for a fun weeknight dinner.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 340 g of campanelle (bells) or penne (feathers) pasta
- 0.7 kg. assorted non-hybrid tomatoes (3-4 pcs.), cored and chopped
- 3 tablespoons extra-virgin olive oil
- 1 tbsp red wine vinegar
- 60 g thin slices of salami, chopped
- 110 g smoked mozzarella, diced
- 0.5 cup fresh basil, torn
- 2 tbsp chopped fresh parsley
We recommend
Recipes with similar ingredients: campanella pasta, penne pasta, mozzarella cheese, tomatoes, salami, basil
Cooking the dish according to the recipe:
- In a large bowl, toss the tomatoes with 2 tablespoons olive oil, the vinegar, and a generous pinch of salt and black pepper; set aside to release their juices.
- Meanwhile, bring a large saucepan of salted water to a boil. Add the pasta and cook according to package directions. Set aside 0.5 cups of the pasta cooking water and discard the rest. Add the warm pasta to the tomatoes, along with the salami and 1/4 cup of the pasta liquid; stir to distribute the ingredients evenly.
- Add the remaining 1 tablespoon of olive oil, mozzarella, basil, and parsley to the pasta; toss to coat the pasta with the light sauce. If needed, add the remaining pasta water, 1 tablespoon at a time, to thin it. Season with salt and pepper to taste.
Categories:
Similar recipes
