Pasta with olives, salami, and smoked mozzarella from Cook's Illustrated Magazine Special Issue: 30-Minute Suppers (Summer 2011) (page 58)

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Notes about this recipe

  • JimCampbell on April 02, 2024

    This is very tasty. We cook a pound of pasta so we'll have leftover. It calls for smoked mozzarella, which can be a challenge to find. Smoked Gouda works fine. Basically any smoked white melting cheese will work. You want the smokey taste of the cheese to balance the saltiness of the olives and salami. The key to the dish are the marinated olives. We have tried the marinated olives from two or three different stores and like the Safeway olive medley, which has some vinegar in it. It's the salami and olives which make this dish so find an olive medley with some punch to it. The dish goes together fast and tastes great.

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