Bucatini with Crispy Salami and Tomatoes

Preheat oven 350 degrees F. Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to al dente package instructions, less 2 minutes. Reserve 1/2 cup pasta water. Meanwhile in a large cast iron skillet cook salami over medium-high heat until crispy, about 5 minutes. Transfer salami to a small plate and set aside. Cook garlic in remaining oil from salami over medium heat about 1 minute. Add crushed tomatoes and season with 1/2 teaspoon salt and 1/4 teaspoon pepper; cook for 2 minutes. Drain pasta and return to the pot. Add tomato sauce and half of bocconcini, and half the salami to pot and mix together. Transfer back into the skillet and top with remaining bocconcini. Bake until cheese is melty and pasta is heated through, 15 minutes. Garnish with remaining salami and basil. Serve immediately.