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.
Provided by 5thCourse
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 609.4, Fat 25.4, SaturatedFat 7.9, Cholesterol 112.1, Sodium 1164.6, Carbohydrate 72.1, Fiber 6.1, Sugar 7.3, Protein 21.6
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
