Salami and Tomato Spaghetti

It’s a funny thing, the way a simple bowl of spaghetti can bring such comfort. Not fancy comfort – not “break out the good plates” kind – but warm and familiar and calling you by name. This spaghetti with salami and tomatoes is quick (a quickness that feels like a kindness, some days), silky with olive oil, and peppered with crispy edges of salami, bright pops from the cherry tomatoes. The smell of garlic warming in olive oil is strong and soft all at once… how do you even describe that smell? It just means dinner’s almost ready.

Why You’ll Crave It

• Deep flavor from minimal ingredients – the salami renders its own richness into every bite
• Cherry tomatoes bring a soft sweetness, every one a little explosion of summer
• It all comes together so quickly, it feels almost too easy (but in a good way)
• Perfect for weeknights, or for when you need something warm and filling after a long day
• Endlessly flexible – swap in what’s in your fridge, use up leftovers, make it yours

The first time I made this was a chilly Tuesday – I hadn’t meant to make anything… but I had salami, tomatoes, pasta… and I needed something that felt like a hug.

What You’ll Need

• Spaghetti: 250 grams of dried spaghetti – any brand you like, but nothing too thin
• Salami: 100 grams, sliced not too thick – I usually do half-moons so they get crisp on one side
• Cherry tomatoes: 200 grams, rinsed and halved – ripe and wrinkly ones are even better
• Olive oil: 2 tablespoons, good quality if you’ve got it (but don’t stress too much)
• Garlic: 2 cloves, finely minced or smashed – more if you’re in that kind of mood
• Salt and pepper: to taste – be gentle with salt at first, salami brings its own
• Fresh basil: optional, for garnish – a few torn leaves just before serving lifts the whole thing

Easy How-To

Boil the water, start the pasta

Fill your biggest pot with water, add a generous pinch of salt (it should taste… almost like seawater?) and bring it to a rolling boil. Toss in the spaghetti and cook ’til just al dente. I usually subtract a minute from the package directions. Stir now and then – keep it relaxed, nothing frantic.

Crisp the salami

While the pasta cooks, warm your olive oil in a skillet, medium heat. Add the salami slices. They’ll start to curl a little, edges going golden – some bits might go darker, which is fine (those are the good bits). Give it 3-4 minutes, but use your eyes more than the clock.

Add tomatoes and garlic

Push the salami gently to the sides, then add in your garlic – give it 30 seconds to become fragrant, just barely golden. Tip in your halved tomatoes and stir everything together so the oil coats it all. Let it bubble gently. The tomatoes will collapse a little, offer up their juices… it smells amazing at this point.

Toss pasta with sauce

Once your pasta’s ready, reserve a cup of the pasta water – don’t forget that part! – then drain the rest. Add the drained spaghetti straight into the skillet (put it right in the sauce) and toss to combine. Splash in some pasta water if it needs help coming together. You want it glossy and saucy, not soupy. Pepper to taste. Salt if needed.

Serve, warmly and simply

Spoon into bowls (or twirl, if you’re feeling fancy), top with torn basil if you like, maybe a little cracked pepper, maybe nothing else. It’s deeply satisfying just like this.

Good to Know

• If your salami is especially fatty, you might want to spoon off a little of the grease after crisping – or not. It really depends who’s eating.
• Forgot to save pasta water? A splash of warm tap water works fine – not ideal, but it’ll do.
• Leftovers make a very good next-day lunch, especially with a fried egg on top. Just saying.

Serving Ideas

• A crisp green salad with lemony dressing is lovely on the side
• Garlic toast is never a bad idea – it sops up whatever sauce you leave behind
• A glass of red wine, if it happens to be open… or even a chilled spritz for something lighter

Top Tricks

• Use slightly overripe cherry tomatoes if you have them – they melt into a deeper, sweeter sauce
• Let the salami crisp undisturbed at first – don’t stir too much or it won’t get those browned edges
• Always save that pasta water – it’s magic. Helps make everything silky and together

Frequently Asked Questions

Can I use other kinds of pasta?

Definitely. Penne, rigatoni, even fettucine – anything that holds sauce will work. Just adjust cooking time as needed.

What kind of salami should I use?

Use whatever cured salami you prefer – spicy, smoky, soft or firm. I like a rustic, garlicky one. Sliced thin enough so it crisps without burning.

Is it okay to use canned tomatoes instead?

Yes, absolutely. One can of good quality diced or whole peeled tomatoes (crush them a bit) will do. Just simmer a little longer, maybe 7-8 mins instead of 5.

How do I make it taste richer?

Try adding a pat of butter at the end, or a handful of grated pecorino. Even a splash of white wine while the tomatoes simmer is nice.

Can I freeze the leftovers?

You can, but texture changes a little. I prefer eating within a few days – fridge is better for this one.