Rigatoni with Spicy Italian Salami

  • 20 cherry tomatoes on the vine
  • 2 tsp. plus 1 Tbsp. extra-virgin olive oil
  • 1/4 cup kalamata olives
  • 1/4 cup extra-fine capers
  • 8 ounces rigatoni pasta
  • 2 cloves garlic , minced
  • 1/4 cup dry white wine
  • 8 ounces spicy salami (Sopressa Vicentina)
  • 1/4 cup coarsely chopped fresh flat leaf parsley

Preheat the oven to 375°. Place the tomatoes on a small baking sheet and drizzle with 2 teaspoons of oil. Sprinkle with salt and pepper. Roast the tomatoes in the oven for about 8 minutes, or until they begin to split. Remove from oven and set aside.

Heat the remaining 1 tablespoon of oil in a large, heavy sauté pan over medium heat. Add the salami and cook for 30 seconds on each side until light golden in color. Remove the salami from the pan and reserve. Return the pan to the heat, add the garlic and sauté for 1 minute, or until tender. Add the wine and simmer for about 3 minutes, or until reduced by about half. Add the roasted tomatoes, olives and capers to the hot pan and toss gently. Bring the mixture to a simmer and add the salami and parsley.

Meanwhile, cook the pasta in a large pot of boiling, salted water for 8 minutes, or until the pasta is al dente. Strain the pasta and toss it in the pan with the sauce. Season the pasta to taste with salt and pepper. Transfer the pasta to plates, spooning any salami and tomato mixture from the pan around the pasta, and serve.

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