Italian pasta with tomatoes, salami and smoked mozzarella

Ingredients:

• 340 g of campanelle (bells) or penne (feathers) pasta
• 0.7 kg. assorted non-hybrid tomatoes (3-4 pcs.), cored and chopped
• 3 tablespoons extra-virgin olive oil
• 1 tbsp red wine vinegar
• 60 g thin slices of salami, chopped
• 110 g smoked mozzarella, diced
• 0.5 cup fresh basil, torn
• 2 tbsp chopped fresh parsley

Preparation:

1. In a large bowl, toss the tomatoes with 2 tablespoons olive oil, the vinegar, and a generous pinch of salt and black pepper; set aside to release their juices.
2. Meanwhile, bring a large saucepan of salted water to a boil. Add the pasta and cook according to package directions. Set aside 0.5 cups of the pasta cooking water and discard the rest. Add the warm pasta to the tomatoes, along with the salami and 1/4 cup of the pasta liquid; stir to distribute the ingredients evenly.
3. Add the remaining 1 tablespoon of olive oil, mozzarella, basil, and parsley to the pasta; toss to coat the pasta with the light sauce. If needed, add the remaining pasta water, 1 tablespoon at a time, to thin it. Season with salt and pepper to taste.