Bucatini with Crispy Salami & Tomatoes

Ingredients

• Kosher salt
• 1 lb. Bechtle brand Bucatini (Spaghetti with a whole in it. Found in our Grocery Department isle)
• 1/4 lb. thick-cut Eckrich salami, cut into matchsticks
• 1 garlic clove, grated
• 2 c. crushed Michigan tomatoes
• 12 oz. bocconcini (mini mozzarella balls), torn in half
  – You can find it in our Gourmet Cheese Department.
• 1/4 c. chopped fresh basil

Directions

1. Preheat oven 350 degrees F. Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to al dente package instructions, less 2 minutes. Reserve 1/2 cup pasta water.
2. Meanwhile in a large cast iron skillet cook salami over medium-high heat until crispy, about 5 minutes. Transfer salami to a small plate and set aside. Cook garlic in remaining oil from salami over medium heat about 1 minute. Add crushed tomatoes and season with 1/2 teaspoon salt and 1/4 teaspoon pepper; cook for 2 minutes.
3. Drain pasta and return to the pot. Add tomato sauce and half of bocconcini, and half the salami to pot and mix together. Transfer back into the skillet and top with remaining bocconcini. Bake until cheese is melty and pasta is heated through, 15 minutes. Garnish with remaining salami and basil. Serve immediately.

Recipe adapted from the Judy Lab.