Rigatoni with Salami, Mozzarella, and Basil

I make this pasta dish frequently. I can have it prepared and on the table within 30 minutes, David and I really like it, and more often than not Camille consumed a very good portion for a toddler who resists eating and growing. Funny how I have started to measure my success as a cook by whether Camille eats my food and how much she consumes.

Very few of my recipes are completely made up by me. Like most, I adapted an existing recipe to be something that I really like. This recipe is based on one from Pasta: William Sonoma Collection

and can be viewed online. Here's my recipe:

1/4 cup extra-virgin olive oil, plus extra for drizzling

8 cloves of garlic, minced

2 28-ounce cans plum (roma) tomatoes, drained and coarsely chopped

1/4 pound chunk salami, such as soppressata, cut into small cubes

generous splash of dry white wine

1 pound rigatoni

salt and freshly ground pepper

1/2 pound mozzarella pearls (small mozzarella balls)

1 large bunch of fresh basil, coarsely chopped

1 cup grated pecorino romano cheese

Bring a large pot of salted water to a boil. Cook the pasta until al dente. Meanwhile in a large saute pan over medium heat, warm the olive oil. Add the garlic and saute about 1 minute. Add the tomatoes. Increase the heat to medium-high. Add the salami. Cook until the tomatoes begin to release their liquid, about 4-5 minutes. Add about 1/2 teaspoon salt and freshly ground black pepper to taste. Add the white wine and let it boil away for about 5 minutes, until the tomato juices have thickened slightly. Remove from heat.

Drain the pasta well, add it to the tomato mixture, and toss. Transfer to a large shallow bowl. Add the basil, a generous drizzle of olive oil, and about 2/3 cup of the grated romano cheese and toss again. Add the mozzarella pearls, toss again, and serve immediately. Pass the remaining grated romano cheese at the table. Makes 4-6 servings.