Spicy Rigatoni with Salami and Olives

By linda1949

Ingredients

• 20 cherry tomatoes
• 2 teaspoons extra-virgin olive oil
• 2 tablespoons extra-virgin olive oil
• salt
• black pepper - freshly ground
• 8 oz. rigatoni pasta
• 8 oz. spicy salami, casing removed, thinly sliced into half-moon pieces
• 2 cloves garlic, minced
• 1/4 cup capers extra-fine
• 1/4 cup kalamata olives
• 1/3 cup dry white wine
• 1/4 cup fresh parsley, coarsely chopped

Preparation

Step 1

Preheat oven to 400 degrees. Place the tomatoes on a small non-reactive baking sheet and drizzle with 2 teaspoons of oil. Sprinkle with salt and pepper. Roast the tomatoes in the oven for about 10 minutes or until they begin to split. Remove from oven and set aside.
Cook rigatoni in large pot of boiling salted water until al dente about 8 minutes.
Meanwhile, heat 1 tablespoon of oil in large heavy saute pan over medium heat. Add the salami and cook until light golden in color (about 30 seconds on each side,) Transfer the salami to a plate and reserve.
Return the pan to the heat. Add the garlic and saute in the drippings remaining from the salami until tender about 1 minute. If the salami does not render enough oil, add just enough olive oil to saute the garlic. Add the capers and olives to the hot pan and toss. Add the wine and simmer until reduced by about half (about 3 minutes.) Add the tomatoes and parsley and toss gently. Add the remaining 1 tablespoon of oil. Remove the pan from the heat.
Strain rigatoni and toss rigatoni and salami in the pan with the sauce. Season to taste with pepper.