Best Tagliatelle With Salami Olives And Oven Roasted Tomatoes Recipes

TAGLIATELLE WITH SALAMI, OLIVES AND OVEN-ROASTED TOMATOES

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.

TAGLIATELLE WITH PANCETTA, SHRIMP, AND ROASTED TOMATOES

Steps:

• Heat a large sauté pan over medium-high heat and add the olive oil. When the oil is hot, add the pancetta and sauté until crispy and nice and brown. Add the garlic and cook, stirring, for 30 seconds to a minute, until fragrant. Stir in the shrimp, chile flakes, and salt and pepper, and continue to cook until the shrimp are pink and cooked through, about 5 minutes. Add the tomatoes and simmer slowly for 5 minutes.
• Bring a large pot of salted water or a pasta pot filled with water to a boil and add the pasta. Cook until slightly al dente. (Dried pasta takes about 10 minutes while fresh pasta cooks in seconds.)
• When the pasta is cooked, drain well, add to the pan with the shrimp, toss well, and garnish with the grated Parmesan cheese and chopped basil. Serve immediately.

PENNE SALAMI BAKE

Steps:

• Cook pasta according to package directions, drain and set aside.
• Preheat oven to 350 Degrees F.
• In a large skillet, saute the onion and garlic in olive oil until tender.
• Stir in tomatoes, tomato paste, peppers, salami, olives, salt, and pepper.
• Simmer, uncovered, for 5 minutes.
• Remove from heat and stir in pasta.
• Spoon 1/2 of the mixture into a 2 quart baking dish and sprinkle 1/2 the cheese on top, repeat with the other half of mixture and cheese.
• Place in oven and bake 15 miunutes.

TAGLIATELLE WITH HAM AND PEAS

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook according to the package directions until al dente. (Time the pasta so it is done about the same time as the sauce).
• Meanwhile, heat the oil in a medium skillet over medium heat. Add the onion and garlic and cook, stirring occasionally until the onion is translucent, about 3 minutes.
• Add ham and peas and cook, stirring occasionally until heated through, about 3 mins or more. Reduce the heat to very low to keep warm.
• Drain the pasta, reserving 1 cup of the pasta cooking water. Return the pasta to the pot.
• Add sauce, salt and pepper to pasta. Toss pasta with enough of the pasta water to make a light sauce.

TAGLIATELLE WITH A SIMPLE SWEET TOMATO SAUCE AND SHRIMPS

Steps:

• Blanch and skin the tomatoes (score tomatoes with one or more criss cross, plunge into boiling water for ca 30s until skin begins to peel away, cool in cold water, remove skin).
• Half tomatoes and chop into small pieces.
• Put a pan of salted water on to heat for the pasta.
• Put the butter and olive oil in a second pan, and fry the prawns, garlic, lemon zest and tomatoes for a couple of minutes.
• Add the booze and allow to flame if you like. If you want to flame it, it helps when the booze is warm. The flame should go out after about 30seconds, so don't worry.
• Add the cream, allow to simmer gently for a couple more minutes and then remove the pan from the heat.
• Season the sauce carefully.
• Put the pasta into the boiling water - fresh will need only 3 minutes and dried will need to be cooked according to the packet instructions.
• If your sauce has cooled down then reheat it now.
• When the pasta is cooked, drain it in a colander and then toss with the parsley in the pan in which it was cooked.
• Check the seasoning, then divide on to your serving plates with the sauce on top.
• Serve straight away, telling your guests to stir the pasta up in their bowl every so often to keep the pasta moist.
• Try this___________________________________.
• Crumble over a little ricotta or feta cheese - just a little bit - both of these cheeses have a nice texture, go really well with prawns and make it look great.
• And this___________________________________.
• A handful of spinach added at the end gives a nice vibe - the heat will wilt it into the sauce.
• Or this____________________________________.
• You can use tinned tomatoes for this dish but you won't get the freshness or lightness you get from fresh tomatoes.