1. Heat 2 tablespoons oil and garlic in 10-inch skillet over medium heat until garlic is fragrant but not browned, 1 to 2 minutes. Stir in tomatoes; increase heat to medium-high and cook until tomato pieces lose their shape to form chunky sauce, about 10 minutes, stirring in salami after 8 minutes to heat through.

2. Stir in oregano, pepperoncini, salt, pepper, and sugar to taste. Toss sauce, mozzarella, and remaining tablespoon oil with pasta and serve.

Makes enough to sauce 1 pound of pasta