Salami & Olive Pasta Bake: Family-Friendly Comfort with an Artisan Touch

When the week gets hectic, the "oven bake" is the ultimate hero. But family-friendly doesn’t have to mean bland. By swapping out standard mince or ham for the bold, concentrated punch of artisan cured meats, you’re turning a simple Tuesday night dinner into a Mediterranean-inspired feast.

This Salami & Olive Pasta Bake is everything a comfort meal should be: bubbling golden cheese, al dente pasta, and those little pockets of salty, savoury joy that only premium charcuterie can provide.

 

 

The Essentials

  • 500g Rigatoni or Fusilli – You want a shape with ridges to trap that glossy sauce.

  • 150g Salami – go for the Pork Fennel & Garlic if you want a classic Italian aroma. For a zesty lift, the Tasmanian Pepper Berry adds a unique, native Australian kick.

  • 1 Jar (approx. 700g) Tomato Passata – Or a thick, rustic marinara.

  • 100g Pitted Kalamata Olives – Sliced or kept whole for big salty bursts.

  • 250g Fresh Mozzarella or Bocconcini – For that essential "cheese pull."

  • 50g Grated Parmesan – To create that irresistible golden crust.

  • 2 Garlic Cloves, minced.

  • Fresh Basil – To garnish.

 

 

The Method

1. Prep the Pasta

Boil your pasta in salted water, but pull it out 2 minutes before it’s actually done. It’s going to finish cooking in the oven, and we want to keep that perfect bite. Drain and set aside.

2. Build the Flavour Base

While the oven preheats to 200°C, dice your Salami into bite-sized chunks. Toss them into a cold pan and bring up to medium heat. Let the fat render out until the edges are slightly crisp. Throw in the garlic and olives for just a minute to let the aromas mingle.

3. The Great Merge

In a large ovenproof dish, combine the undercooked pasta, your crispy meat and olive mix, and the tomato passata. Stir it all together until every tube of pasta is coated in those flavourful, rendered oils.

4. The Cheese Blanket

Tear the mozzarella into chunks and dot them throughout the pasta—tuck some deep inside so you get hidden pockets of goo. Sprinkle the top generously with the grated Parmesan.

5. Bake to Golden Perfection

Pop it in the oven for 15–20 minutes. You’re looking for the sauce to be bubbling and the cheese to have developed those beautiful, crispy brown spots.

 

 

Serve It Up

Let it sit for five minutes before diving in—this helps the sauce cling to the pasta. Scatter a handful of fresh basil over the top and serve with a simple side salad.

Pro Tip: If you like a bit of heat, try using the Calabrese or the Chilli Bomb salami. The spice infuses beautifully into the tomato sauce, creating a warming glow that’s perfect for cooler nights.