Tagliatelle With Salami, Olives and Oven-Roasted Tomatoes

Name: Tagliatelle With Salami, Olives and Oven-Roasted Tomatoes
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 serving(s)
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

Submitted by 5thCourse

"A dish that pleases the eye and palate with various colors and flavours. From chef Curtis Stone. Suggested salami is soppressata."

Download

photo by Lorac

Ready In:: 1hr
Ingredients:: 9
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

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.

Questions & Replies

Got a question? Share it with the community!

Reviews

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.

Qui Qui
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.

Lorac
Really flavor- and colorful recipe! Loved it!

rosslare

RECIPE SUBMITTED BY

5thCourse

<a href="http://s292.photobucket.com/albums/mm29/pixyolive/?action=view¤t=180410.jpg" target="_blank"><img src="http://i292.photobucket.com/albums/mm29/pixyolive/180410.jpg" border="0" alt="Photobucket"></a> A Canadian citizen, I really have no permanant home as of now. Raised by missionary parents and now on a missions program with my husband, I've been all over Europe, though not to every country, yet! Its been fun figuring out what I can do with the native groceries...once I've figured out what they all are:) Fortunately they don't differ too much throughout Europe. <a href="http://s292.photobucket.com/albums/mm29/pixyolive/?action=view¤t=121036.jpg" target="_blank"><img src="http://i292.photobucket.com/albums/mm29/pixyolive/121036.jpg" border="0" alt="Photobucket"></a> Hubby in Troyes, Fr..an enchanting town! I am fascinated by each culture's food traditions. I always thought I was half-way brave when it came to trying out different dishes until I saw an old "Bizarre Foods - Phillippines". Wow. I haven't posted many recipes because I realised I don't measure out everything the same way each time and so don't have many recipes that are precise enough to post. I sure enjoy trying all yours! <a href="http://s292.photobucket.com/albums/mm29/pixyolive/?action=view¤t=180153.jpg" target="_blank"><img src="http://i292.photobucket.com/albums/mm29/pixyolive/180153.jpg" border="0" alt="Photobucket"></a> My husband I've been able to find EVERYthing I need here on Zaar. Where I live now, I can hardly get anything, so I have to make everything from scratch. (I mean non-essentials like pancake syrup, guacamole, papier mache glue, bbq sauce, etc) <a href="http://s292.photobucket.com/albums/mm29/pixyolive/?action=view¤t=170824.jpg" target="_blank"><img src="http://i292.photobucket.com/albums/mm29/pixyolive/170824.jpg" border="0" alt="Photobucket"></a> Gotta love the kitties...one of our foster cats <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/RSC%20Banners/RSC10-5thcourse.jpg"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PAC08Main.jpg" border="0" alt="Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket"> <img src="http://i147.photobucket.com/albums/r317/j_welcome/pics2/food/PRMRcopy.jpg"> <img src="http://i16.photobucket.com/albums/b2/kiwidutch/My-3-Chefs%20banners/my3chefs2008Small.jpg" border="0" alt="Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket"> <img src="http://i38.photobucket.com/albums/e110/flower753/Food/my3chefsnov2008.jpg">

View Full Profile