Ingredients for Tagliatelle With Salami Olives And Oven Roasted Tomatoes
- Cherry Tomatoes
- Extra Virgin Olive Oil
- 4 ounces soppressata salami
- Garlic Cloves
- Dry White Wine
- Black Olives
- 1 tablespoon capers
- Fresh Italian Parsley
- Tagliatelle Pasta Noodles
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How to Make Tagliatelle With Salami Olives And Oven Roasted Tomatoes
- Preheat oven to 375°F (190°C). Place 1 pint cherry or grape tomatoes on a baking sheet and drizzle with 1 tablespoon olive oil.
- Sprinkle tomatoes with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Roast for 30 minutes, or until wrinkled and beginning to split.
- Set roasted tomatoes aside.
- While tomatoes roast, prepare the remaining ingredients: Cut 4 ounces soppressata salami into 1/4-inch strips. Mince 2 cloves garlic.
- Heat 1 tablespoon olive oil in a large skillet over medium heat.
- Add salami and minced garlic; sauté for 30 seconds. Remove salami and garlic from skillet and set aside.
- Add 1/2 cup dry white wine to the skillet and simmer for 3 minutes, scraping up any browned bits from the bottom.
- Stir in roasted tomatoes, 1/2 cup pitted Kalamata olives, and 1 tablespoon capers. Gently toss to coat.
- Bring to a simmer.
- Stir in the cooked salami, garlic, and 2 tablespoons chopped fresh parsley.
- Cook 8 ounces tagliatelle pasta according to package directions until al dente. Reserve about 1/2 cup pasta water before draining.
- Add the cooked pasta to the sauce, along with a little pasta water if needed to loosen the sauce. Toss to coat.
- Serve immediately and garnish with extra parsley, if desired.
Nutrition Information (Approximate per serving)
Sodium
48 g
Sugar
29g
Fat
39g
Carbs
24g
