Recipe by 5thCourse
A dish that pleases the eye and palate with various colors and flavours. From chef Curtis Stone. Suggested salami is soppressata.
- 2 (12 ounce) packages cherry tomatoes
- 2 tablespoons extra virgin olive oil, divided
- 8 ounces spicy italian salami (about 2 cups)
- 3 garlic cloves, minced
- 1⁄3 cup dry white wine
- 1⁄2 cup black olives, pitted
- 1⁄3 cup drained capers
- 1⁄2 cup fresh Italian parsley, chopped
- 12 ounces fresh tagliatelle pasta noodles or 12 ounces fettuccine pasta
Directions See How It's Made
- Preheat oven to 375°F Place tomatoes on baking sheet and drizzle with 1 tablespoon olive oil. Sprinkle with salt and pepper.
- Roast until wrinkled and beginning to split, about 30 minutes. Set aside.
- You can prep the rest of the ingredients while waiting if you like.
- Cut salami into 1/4 inch strips.
- Heat remaining tablespoon of olive oil in large skillet over medium heat. Add salami and minced garlic, sauté for about 30 seconds and remove.
- Add wine to same skillet, simmering about 3 minutes.
- Stir in roasted tomatoes, olives and capers, gently toss to coat. Bring to simmer.
- Stir in salami, garlic and parsley.
- Cook pasta in boiling salted water al dente.
- Rewarm sauce, add pasta and toss.