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.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 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

1. Preheat oven to 375°F Place tomatoes on baking sheet and drizzle with 1 tablespoon olive oil. Sprinkle with salt and pepper.
2. Roast until wrinkled and beginning to split, about 30 minutes. Set aside.
3. You can prep the rest of the ingredients while waiting if you like.
4. Cut salami into 1/4 inch strips.
5. Heat remaining tablespoon of olive oil in large skillet over medium heat. Add salami and minced garlic, sauté for about 30 seconds and remove.
6. Add wine to same skillet, simmering about 3 minutes.
7. Stir in roasted tomatoes, olives and capers, gently toss to coat. Bring to simmer.
8. Stir in salami, garlic and parsley.
9. Cook pasta in boiling salted water al dente.
10. Rewarm sauce, add pasta and toss.