Prep 10 mins
Cook 20 mins
Curtis Stone's Dinner for Four Under $10.00 - the Aussie host of TLC'S "The Take Home Chef" serves up a hearty Italian dish. It is a tasty family favorite from his complete seven-day meal. "Cooking should be chilled out" says Stone (at home in Malibu)." There shouldn't be too many rules. I found this in People Magazine, 08/10/2009 & featuured on Oprah.com.
- 20 cherry tomatoes
- 2 teaspoons extra virgin olive oil
- 1 tablespoon extra virgin olive oil
- 1⁄4 cup kalamata olive
- 1⁄4 cup extra-fine capers
- 8 ounces rigatoni pasta
- 2 garlic cloves, minced
- 1⁄4 cup dry white wine
- 8 ounces spicy salami (Sopressa Vicentina)
- 1⁄4 cup coarsely chopped fresh flat leaf parsley
- Preheat the oven to 375°F.
- Place the tomatoes on a small baking sheet and drizzle with 2 teaspoons of oil.
- Sprinkle with salt and pepper.
- Roast the tomatoes in the oven for about 8 minutes, or until they begin to split.
- Remove from oven and set aside.
- Heat the remaining 1 tablespoon of oil in a large, heavy sauté pan over medium heat.
- Add the salami and cook for 30 seconds on each side until light golden in color.
- Remove the salami from the pan and reserve.
- Return the pan to the heat, add the garlic and sauté for 1 minute, or until tender.
- Add the wine and simmer for about 3 minutes, or until reduced by about half.
- Add the roasted tomatoes, olives and capers to the hot pan and toss gently.
- Bring the mixture to a simmer and add the salami and parsley.
- Meanwhile, cook the pasta in a large pot of boiling, salted water for 8 minutes, or until the pasta is al dente.
- Strain the pasta and toss it in the pan with the sauce.
- Season the pasta to taste with salt and pepper.
- Transfer the pasta to plates, spooning any salami and tomato mixture from the pan around the pasta, and serve.