Rigatoni with spicy Italian salami, baby tomatoes, olives and capers
A simple but intensely flavoured pasta dish for lunch or dinner. Serve with an unfussy salad.
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Ingredients
- 20 cherry tomatoes on the vine
- 2 teaspoons plus 1 tsp extra-virgin olive oil
- salt
- freshly ground black pepper
- 250 grams spicy salami, such as Sopressa Vicentina, sliced
- 2 garlic cloves, minced
- 1/4 cup dry white wine
- 1/4 cup pitted kalamata olives
- 1/4 cup baby capers
- 1/4 cup coarsely chopped fresh flat-leaf parsley
- 280 grams rigatoni pasta
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