Cured pork needs little more than pasta and tomato to make a weeknight dinner. The salami and pepperoni bring salt, smoke, and fat to the sauce, so there's no need to hunt for much else. Toss it all together in one pan and dinner is done.

Serves 2. 25 minutes, 15 at the stove.

About 1000 calories a serving, 40 g protein, 120 g carbohydrate, 42 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a pot of salted water to a boil and add 8 ounces pasta. Cook until just before tender, about 9 minutes, while you prepare the sauce.9 min
2. Slice the 3 ounces salami and 3 ounces pepperoni into thin half-moons. Mince 2 garlic cloves. Heat 1 tablespoon oil in a large skillet over medium-high heat.
3. Add the salami and pepperoni to the hot oil and cook for 2 minutes, stirring, until the edges curl and fat renders. The cured meats will have rendered their fat and smell toasted.2 min
4. Stir in the minced garlic and cook for 30 seconds, then add the crushed tomatoes from one 14-ounce can. Bring to a simmer and cook for 3 minutes to meld the flavors.3 min
5. Drain the pasta and add it to the skillet with the sauce. Toss to coat, add salt and pepper to taste, and serve right away.

Note Swap the tomatoes for jarred roasted red peppers if you prefer a milder sauce. Leftovers keep in the fridge for two days and can be tossed with a little more oil to loosen them. Serve with a green salad or grated cheese on the side if you like.