Bowtie Pasta With Salami, Olives And Tomatoes
|Cherry tomatoes||24 Ounce|
|Extra virgin olive oil||2 Tablespoon (Divided)|
|Italian salami||8 Ounce (Such As Soppresata About 2 Cups,)|
|Dry white wine||1⁄3 Cup (5.33 tbs)|
|Pitted black olives||1⁄2 Cup (8 tbs)|
|Drained capers||1⁄3 Cup (5.33 tbs)|
|Italian parsley||1⁄2 Cup (8 tbs)|
|Fresh tagliatelle||12 Ounce|
Preheat oven to 375 degrees. Place tomatoes on rimmed baking sheet and drizzle with one tablespoon oil. Sprinkle with salt and pepper. Roast tomatoes until slightly wrinkled and beginning to slip, about 30 minutes. Remove tomatoes from oven and set aside.
Meanwhile, heat remaining one tablespoon oil in heavy large skillet over medium heat. Add salami and minced garlic; saute for 30 seconds. Transfer salami mixture to large bowl.
Add wine to same skillet; simmer until slightly reduced, about 3 minutes. Stir in roasted tomatoes, olives and capers, toss to coat. Bring mixture to simmer, remove from heat and stir in salami mixture and parsley. Set sauce aside.
Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally; drain. Rewarm sauce over medium heat. Add pasta to skillet; toss with sauce and serve.
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Calories 1488 Calories from Fat 592
% Daily Value*
Total Fat 66 g101.5%
Saturated Fat 16 g79.9%
Trans Fat 0 g
Cholesterol 90.7 mg30.2%
Sodium 2952.8 mg123%
Total Carbohydrates 159 g53%
Dietary Fiber 10.1 g40.2%
Sugars 13 g
Protein 53 g105.5%
Vitamin A 65.4% Vitamin C 150.9%
Calcium 29.5% Iron 36%
*Based on a 2000 Calorie diet