Rigatoni/Spicy Italian Salami/Roasted Tomatoes/Olives/Capers

Total Time
30mins
Prep 10 mins
Cook 20 mins

Curtis Stone's Dinner for Four Under $10.00 - the Aussie host of TLC'S "The Take Home Chef" serves up a hearty Italian dish. It is a tasty family favorite from his complete seven-day meal. "Cooking should be chilled out" says Stone (at home in Malibu)." There shouldn't be too many rules. I found this in People Magazine, 08/10/2009 & featuured on Oprah.com.

Ingredients Nutrition

Directions

  1. Preheat the oven to 375°F.
  2. Place the tomatoes on a small baking sheet and drizzle with 2 teaspoons of oil.
  3. Sprinkle with salt and pepper.
  4. Roast the tomatoes in the oven for about 8 minutes, or until they begin to split.
  5. Remove from oven and set aside.
  6. Heat the remaining 1 tablespoon of oil in a large, heavy sauté pan over medium heat.
  7. Add the salami and cook for 30 seconds on each side until light golden in color.
  8. Remove the salami from the pan and reserve.
  9. Return the pan to the heat, add the garlic and sauté for 1 minute, or until tender.
  10. Add the wine and simmer for about 3 minutes, or until reduced by about half.
  11. Add the roasted tomatoes, olives and capers to the hot pan and toss gently.
  12. Bring the mixture to a simmer and add the salami and parsley.
  13. Meanwhile, cook the pasta in a large pot of boiling, salted water for 8 minutes, or until the pasta is al dente.
  14. Strain the pasta and toss it in the pan with the sauce.
  15. Season the pasta to taste with salt and pepper.
  16. Transfer the pasta to plates, spooning any salami and tomato mixture from the pan around the pasta, and serve.