Rigatoni With Salami, Mozzarella And Arugula
This flavorful rigatoni pasta recipe features a vibrant tomato sauce infused with garlic and finished with a splash of white wine. Tossed with chunks of salami, creamy mozzarella, and peppery arugula, this dish promises a burst of Italian flavors in every bite. Finish it off with a sprinkle of grated pecorino cheese for a satisfyingly delicious meal. Perfect for a cozy night in or a gathering with friends and family.
— Constant Cookbook
Ingredients
- 1/4 cup extra-virgin olive oil, plus more for
- drizzling
- 4 garlic cloves, thinly sliced
- About 14 plum tomatoes, cut into medium dice,
- or 1 can (35 oz.) plum tomatoes, well drained
- and coarsely chopped
- Splash of dry white wine
- 1 lb. rigatoni
- 1/4-lb. chunk salami, cut into small cubes
- Salt and freshly ground pepper, to taste
- 1/2 lb. mozzarella cheese, cut into small cubes
- 1 bunch arugula, stems removed
- 1 cup grated pecorino toscano or pecorino
- romano cheese
Instructions
- In a large fry pan over medium-low heat, warm the 1/4 cup olive oil. Add the garlic and sauté until it is very lightly golden, 1 to 2 minutes. Add the tomatoes, increase the heat to medium and cook until the tomatoes begin to release their juices, 4 to 5 minutes. Add the white wine and let it boil away for a few minutes.
- Meanwhile, bring a large pot of water to a boil over high heat. Generously salt the boiling water, add the pasta and cook until al dente (tender but firm to the bite), 12 to 14 minutes.
- Add the salami to the tomato sauce and season with salt and pepper. Remove from the heat.
- Drain the pasta well and put it in a warmed large, shallow bowl. Add the tomato sauce and toss. Add the mozzarella, arugula and a generous drizzle of olive oil and toss gently. Add a handful of the pecorino cheese and toss. Serve immediately. Pass the remaining pecorino cheese at the table.
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