Tagliatelle With Salami, Olives and Oven-Roasted Tomatoes Recipe
A dish that pleases the eye and palate with various colors and flavours. From chef Curtis Stone. Suggested salami is soppressata.
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Cooking tools:
- Oven
- Stove
- Baking sheet
- Skillet
- Pot
- Colander
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- 2 (12 ounce) packages cherry tomatoes
- 2 tablespoons extra virgin olive oil, divided
- 8 ounces spicy italian salami (about 2 cups)
- 3 garlic cloves, minced
- 1/3 cup dry white wine
- 1/2 cup black olives, pitted
- 1/3 cup drained capers
- 1/2 cup fresh Italian parsley, chopped
- 12 ounces fresh tagliatelle pasta noodles or 12 ounces fettuccine pasta
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