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Gemelli with Tomatoes, Salami and Fontina
In this single-pot pasta dish, sweet-tangy cherry or grape tomatoes are balanced by the savory meatiness of Italian dry salami (pepperoni and sopressata were our favorites). Purchase whole, not pre-sliced, salami so it can be cut into small cubes. Small chunks of fontina cheese stirred in at the end melt with the residual heat of the pasta and sauce, making the dish rich and creamy.
4-6
Servings
25 minutes
Ingredients
-
1
tablespoon extra-virgin olive oil
-
4
ounces pepperoni OR sopressata, cut into ¼-inch cubes
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This recipe is such a winner, easy to pull together and a crowd pleaser. Many different types of pasta work and you can tweak the result with different salamis. Highly recommend!