Macaroni and cheese with salami, artichokes and olives

Ingredients:

• 350 g whole grain penne pasta
• 1 tbsp. l. olive oil
• 100 g sopressata or salami, cut into 1 cm pieces.
• 1 can (400g) of canned artichoke hearts, drained, cut artichokes into quarters
• 6 stuffed olives, halved + 2 tbsp brine
• 1 can (400g) of canned chopped tomatoes in their own juice, no salt
• 4-5 fresh basil leaves + extra for serving
• 0.5 cup mozzarella, cut into 1 cm pieces.

Preparation:

1. In a medium saucepan, bring water to a boil, add the pasta, and cook according to package directions. Then drain, reserving 1/2 cup of the water. Return the pasta to the saucepan.
2. Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat. Add the soppressata and cook, stirring, until the oil turns reddish, about 3 minutes. Add the artichokes and olives and toss to coat.
3. Add the tomatoes, reserved pasta water, basil leaves, and 2 tablespoons of olive brine. Bring to a boil and simmer until most of the water has evaporated and the sauce has thickened slightly, 8-10 minutes.
4. Add the sauce and mozzarella to the pasta pot and toss to combine. Divide among 4 plates and garnish with extra basil.