Rigatoni with Spicy Italian Salami looks a lot more fancy to make than it actually is. This dish is perfect for a quick, post-work/run dinner or dinner with friends and wine. The flavors blend together nicely to create a dish that dances on your taste buds – salty (kalamata olives) and sweet (cherry tomatoes) – just what I like.
30 cherry tomatoes
Extra Virgin Olive Oil (EVOO)
Salt & pepper
8 oz spicy salami
2 clove garlic, minced
1/4 cup dry white wine
1/2 cup kalamata olives
1/4 cup chopped parsley
1 box Rigatoni pasta (8 – 10 oz)
1. Pre-heat oven to 375 degrees. Place tomatoes on a baking sheet, drizzle with EVOO, salt, and pepper. Roast for 8-10 minutes. Remove and let cool.
2. Bring pot of salted water to a boil. Meanwhile, heat EVOO in a large saute pan over medium heat. Add salami, cook for 30 seconds on each side. Remove salami from pan and reserve. Return pan to heat, add garlic and saute. Add tomatoes and saute for 3-5 minutes.
3. Add wine, simmer for 3 minutes. Add olives. Bring the mixture to a simmer and add the salami and parsley. Meanwhile, cook pasta in boiling water for 8 minutes, until al dente. Drain and toss it in the pan with the sauce. Season with salt and pepper.
Note: For all of my vegetarians, this dish is great without the salami, too. The flavors really mesh and it’s a delicious party for your taste buds – salami or no salami.