colleenmomof2
Well-known member
Used slightly less than 1/2 pound of thinly sliced Hoffman's salami instead of soppressata and 1/2 pound of leftover fettuccine (without the leftover pasta water). Really, really, really good! We were licking our bowls! Fast and easy to make! Should this be in T&T? Colleen
Rigatoni with Spicy Italian Salami, Cherry Tomatoes, Olives and Capers from Food and Wine
20 cherry tomatoes (used grape tomatoes, a couple more than 20, sliced in half plus a finely diced slice of onion)
Kosher salt and freshly ground pepper
1/2 pound spicy soppressata, halved and thinly sliced (used Hoffman's deli salami, slightly less than 1/2 pound because I made salami chips with several slices)
2 garlic cloves, minced
1/4 cup dry white wine
1/4 cup pitted kalamata olives, halved
1/4 cup drained capers
1/4 cup chopped flat-leaf parsley
1/2 pound rigatoni (used leftover fettuccine w/out pasta water)
1. Preheat the oven to 375°. Bring a large pot of salted water to a boil. In a small baking dish, toss the tomatoes with 2 teaspoons of the olive oil and season with salt and pepper. Roast the tomatoes for about 10 minutes, until their skins begin to split.
2. In a large skillet, heat the remaining 3 teaspoons of oil. Add the soppressata and cook over moderately high heat for 2 minutes. Using a slotted spoon, transfer the soppressata to paper towels to drain.
3. Add the garlic to the skillet and cook over moderate heat until fragrant, about 30 seconds. Add the roasted tomatoes and lightly smash them with the back of a spoon so they burst. Add the wine to the skillet and simmer over moderate heat until reduced by half, about 3 minutes. Remove the skillet from the heat and stir in the soppressata, olives, capers and parsley.
4. Meanwhile, cook the rigatoni in the boiling water until al dente. Drain, reserving 1/2 cup of the pasta cooking water.
5. Add the rigatoni and cooking water (I didn't add 1/2 cup pasta water- didn't have/need it) to the sauce and toss over moderate heat until the pasta is thoroughly coated, about 2 minutes. 6. Season with salt and pepper and serve in shallow bowls.
Food and Wine link http://www.foodandwine.com/recipes/rigatoni-with-spicy-italian-salami-cherry-tomatoes-olives-and-capers
http://eat.at/swap/forum1/114781_Soppressata_with_Rigatoni_Olives_Capers_and_Tiny_Tomatoes
Rigatoni with Spicy Italian Salami, Cherry Tomatoes, Olives and Capers from Food and Wine
20 cherry tomatoes (used grape tomatoes, a couple more than 20, sliced in half plus a finely diced slice of onion)
Kosher salt and freshly ground pepper
1/2 pound spicy soppressata, halved and thinly sliced (used Hoffman's deli salami, slightly less than 1/2 pound because I made salami chips with several slices)
2 garlic cloves, minced
1/4 cup dry white wine
1/4 cup pitted kalamata olives, halved
1/4 cup drained capers
1/4 cup chopped flat-leaf parsley
1/2 pound rigatoni (used leftover fettuccine w/out pasta water)
1. Preheat the oven to 375°. Bring a large pot of salted water to a boil. In a small baking dish, toss the tomatoes with 2 teaspoons of the olive oil and season with salt and pepper. Roast the tomatoes for about 10 minutes, until their skins begin to split.
2. In a large skillet, heat the remaining 3 teaspoons of oil. Add the soppressata and cook over moderately high heat for 2 minutes. Using a slotted spoon, transfer the soppressata to paper towels to drain.
3. Add the garlic to the skillet and cook over moderate heat until fragrant, about 30 seconds. Add the roasted tomatoes and lightly smash them with the back of a spoon so they burst. Add the wine to the skillet and simmer over moderate heat until reduced by half, about 3 minutes. Remove the skillet from the heat and stir in the soppressata, olives, capers and parsley.
4. Meanwhile, cook the rigatoni in the boiling water until al dente. Drain, reserving 1/2 cup of the pasta cooking water.
5. Add the rigatoni and cooking water (I didn't add 1/2 cup pasta water- didn't have/need it) to the sauce and toss over moderate heat until the pasta is thoroughly coated, about 2 minutes. 6. Season with salt and pepper and serve in shallow bowls.
Food and Wine link http://www.foodandwine.com/recipes/rigatoni-with-spicy-italian-salami-cherry-tomatoes-olives-and-capers
http://eat.at/swap/forum1/114781_Soppressata_with_Rigatoni_Olives_Capers_and_Tiny_Tomatoes