Makes 4 to 6 servings


  • Kosher salt
  • 2 Tbsp. plus 1 tsp. extra-virgin olive oil, divided
  • 3 ripe but firm medium tomatoes, halved
  • 1/4 pound (18 to 20 thin slices) Italian dry salami, cut into narrow strips
  • 1 pound campanelle pasta
  • 4 cups small cauliflower florets (from 1 small head)
  • 1/2 cup lightly packed basil leaves, roughly chopped
  • 2 Tbsp. lemon juice (from 1 lemon)
  • 1/4 tsp. ground black pepper
  • Grated Parmigiano-Reggiano, for serving (optional)


    Total time: 30 minutes

    Bring a large pot of salted water to a boil. Meanwhile, in a large, deep skillet, heat 1 tsp. oil over medium-high heat. Add tomatoes, cut sides down, and cook, without flipping, until charred, 3 to 4 minutes. Flip and cook 1 minute more. Transfer to a cutting board and return skillet to medium heat. Carefully add remaining 2 Tbsp. oil and salami and cook, stirring often and scraping up browned bits, until crisp, 3 to 4 minutes. Remove skillet from heat.

    Add pasta to pot and cook, stirring occasionally, 5 minutes. Stir in cauliflower and cook until just tender and pasta is al dente, 3 to 5 minutes more. Meanwhile, core and roughly chop tomatoes.

    Reserve 1/2 cup pasta water, then drain pasta and cauliflower. Return skillet with salami and its oil to medium heat. Add pasta and cauliflower, tomatoes (with any accumulated juices), and reserved pasta water and cook, tossing occasionally, until thickened, 1 to 2 minutes. Remove from heat and stir in basil, lemon juice, pepper, and salt to taste. Serve in bowls, passing Parmigiano-Reggiano at the table to sprinkle over top.

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