1/1 Photo of Tagliatelle With Salami, Olives and Oven-Roasted Tomatoes
A dish that pleases the eye and palate with various colors and flavours. From chef Curtis Stone. Suggested salami is soppressata.
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Units: US | Metric
- 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
- 1Preheat oven to 375°F Place tomatoes on baking sheet and drizzle with 1 tablespoon olive oil. Sprinkle with salt and pepper.
- 2Roast until wrinkled and beginning to split, about 30 minutes. Set aside.
- 3You can prep the rest of the ingredients while waiting if you like.
- 4Cut salami into 1/4 inch strips.
- 5Heat remaining tablespoon of olive oil in large skillet over medium heat. Add salami and minced garlic, sauté for about 30 seconds and remove.
- 6Add wine to same skillet, simmering about 3 minutes.
- 7Stir in roasted tomatoes, olives and capers, gently toss to coat. Bring to simmer.
- 8Stir in salami, garlic and parsley.
- 9Cook pasta in boiling salted water al dente.
- 10Rewarm sauce, add pasta and toss.
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Nutritional Facts for Tagliatelle With Salami, Olives and Oven-Roasted Tomatoes
Serving Size: 1 (378 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 609.3
- Calories from Fat 228
- Total Fat 25.4 g
- Saturated Fat 7.8 g
- Cholesterol 112.0 mg
- Sodium 1164.6 mg
- Total Carbohydrate 72.0 g
- Dietary Fiber 6.0 g
- Sugars 7.2 g
- Protein 21.5 g