TAGLIATELLE WITH SALAMI, OLIVES, AND OVEN-ROASTED ROMATOES

TAGLIATELLE WITH SALAMI, OLIVES, AND OVEN-ROASTED ROMATOES image

Yield 4 servings

Number Of Ingredients 9

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2 12-ounce packages cherry tomatoes
2 tablespoons extra-virgin olive oil, divided
8 ounces spicy Italian salami (such as soppressata), cut into 1/4-inch strips (about 2 cups)
3 garlic cloves, minced
1/3 cup dry white wine
1/2 cup pitted black olives
1/3 cup drained capers
1/2 cup fresh Italian parsley, chopped
12 ounces fresh tagliatelle or fettuccine

Steps:

Preheat oven to 375 F. Place tomatoes on rimmed baking sheet and drizzle with 1 gtablespoon oil. Sprinkle with salt and pepper. Roast tomatoes until slightly wrinkled and beginning to split, about 30 minutes. Remove tomatoes from oven and set aside. Meanwhile, heat remaining 1 tablespoon oil in heavy large skillet over medium heat. Add salami and minced garlic; saute 30 seconds. Transfer salami mixture to large bowl. Add wine to same skillet; simmer until slightly reduced, about 3 minutes. Stir in roasted tomatoes, olives, and capers; toss to coat. Bring mixture to simmer; remove from heat and stir in salami mixture and parsley. Set sauce aside. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally; drain. Rewarm sauce over medium heat. Add pasta to skillet; toss with sauce and serve.