Prep 20 mins
Cook 40 mins
A dish that pleases the eye and palate with various colors and flavours. From chef Curtis Stone. Suggested salami is soppressata.
- 2 (680.38 g) package cherry tomatoes
- 29.58 ml extra virgin olive oil, divided
- 226.79 g spicy italian salami (about 2 cups)
- 3 garlic cloves, minced
- 78.07 ml dry white wine
- 118.29 ml black olives, pitted
- 78.07 ml drained capers
- 118.29 ml fresh Italian parsley, chopped
- 340.19 g fresh tagliatelle pasta noodles or 340.19 g fettuccine pasta
- 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.
This is a great recipe. very tasty with all kinds of flavors that works really well together. Its also very colorful and makes a great date night dinner.
Outstanding! So many flavors bursting in your mouth with each bite - spiced salami, garlic, roasted tomatoes black olives, capers, white wine and fresh parsley. The best part is the flavors all complement each other. Great colors and textures to boot. The only changes I made were to use bowtie pasta and to slice the olives in half. Great recipe, thank you 5th Course.
Really flavor- and colorful recipe! Loved it!