Rigatoni with Spice Italian Salami
Diane Abriola
ingredients
- 20 cherry tomatoes
- 5 tsp extra virgin olive oil
- salt and pepper
- 8 oz spicy salami
- 2 garlic cloves, minced
- 1/4 cup dry white wine
- 1/4 cup kalamata olives
- 1/4 extra-fine capers
- 1/4 cup chopped parsley
- 8-10 oz. rigatoni pasta
directions
- 1
Preheat over to 375. Place tomatoes on a baking sheet, drizzle with 2 tsp. of olive oil and salt and pepper. Roast for about 8 minutes and let cool.
- 2
Bring a pot of salted water to a boil. Heat the remaining 3 tsp. of oil in a large saute pan over medium heat. Add salami, cook for 30 seconds on each side. Remove salami from pan and reserve. Return pan to heat, add garlic and saute. Add tomatoes, saute for approx. 3 minutes.
- 3
Add wine, simmer for about 3 minutes. Add olives and capers. Bring the mixture to a simmer and add the salami and parsley.
- 4
Cook the pasta for 8 minutes, until al dente. Drain and toss in the pan with the sauce. Season with salt and pepper.
Source: Courtesty of Curtis Stone, The Take Home Chef
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