COMFORTING, CRISPY-EDGED, AND PACKED WITH SAVORY HEAT.
SERVINGS: 4
PREP TIME: 15 minutes
COOK TIME: 45 minutes total (including baking)
INGREDIENTS
- 3 tbsp olive oil
- 2 garlic cloves, thinly sliced
- 1 small red chili, finely sliced (adjust to taste)
- 1 handful fresh basil (leaves + tender stems), torn
- 1 x 796ml (28 oz) can high-quality whole peeled tomatoes
- 100g salami (mild or spicy), thinly sliced
- 2 balls low-moisture mozzarella, shredded
- 400g strozzapreti pasta (or any short pasta like rigatoni or penne)
- 1 cup grated Parmigiano Reggiano
- Salt, to taste
- Fresh cracked black pepper, to finish
STEPS
- MAKE THE TOMATO BASE
In a large saucepan, heat olive oil over medium-low heat. Add sliced garlic and red chili. Let them sweat gently for 2–3 minutes—no coloration, just fragrance.
Add torn basil (leaves and stems) and stir for 30 seconds. - SIMMER THE SAUCE
Pour in the canned tomatoes. Use a spoon to gently break them apart. Add the thinly sliced salami directly into the sauce. Bring everything to a simmer and let it cook down for 10–12 minutes, stirring occasionally. - COOK THE PASTA
Meanwhile, cook strozzapreti (or other short pasta) in generously salted boiling water. Boil until just shy of al dente, about 1–2 minutes less than package instructions. Drain and set aside. - COMBINE & ASSEMBLE
Toss the cooked pasta with the warm tomato-salami sauce until evenly coated. Transfer everything into a lightly oiled baking dish. - TOP & BAKE
Sprinkle the shredded mozzarella evenly over the pasta. Follow with a generous layer of grated Parmigiano Reggiano.
Bake in a preheated oven at 425°F (220°C) for 20–25 minutes, or until bubbling and golden on top.
Let it rest for 5 minutes. Finish with freshly cracked black pepper.
Serve hot, straight from the dish.
By Laurent Dagenais