Color & Control:

One-Pot Pasta With Tomatoes and Crispy Salami

A delicious bowl of pasta at the end of the day will warm the cockles of your heart, but it gets even better when there’s only one pot to wash when it’s cleanup time. A one-pot pasta meal is something we all need in our arsenal, and it’s the answer to those busy weeknights when you want something delicious without the pile of dishes.


4 ounces Olli Salumeria Salami (thinly sliced)
1 tablespoon Olive oil
8 ounces tomatoes (halved)
1 small onion (sliced into half-moon shapes)
2 garlic cloves (sliced)
¼ teaspoon red pepper flakes (optional)
1 teaspoon salt
½ teaspoon freshly ground black pepper
8 ounces linguine pasta
2 cups water
¼ cup white wine


Place the sliced salami into a dry pan over medium heat. Cook, until the salami releases some of its fat and starts to crisp. Stir frequently. When the salami is golden brown and crisp, remove it from the pan using a slotted spoon and set aside.

In the same pan, add the olive oil, tomatoes, onion, garlic, red pepper flakes, salt, and pepper. Sauté for about 1 minute, just to wake up the spices.

Add the linguine, water and white wine. Stir to combine.

Lower the heat to medium-low, and cook uncovered, for about 10 minutes. Stir every few minutes, just to break up the pasta and ensure it’s not sticking to the bottom.

After 10 minutes, taste to make sure the pasta is al dente. If it’s not, add another splash of water and continue to cook for 1-2 more minutes.

Turn off the heat, and then add the basil and stir back in the salami chips.

Divide between 2 plates and serve.


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