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Bowtie Pasta With Salami, Olives And Tomatoes

tvcadillac's picture
This week on “Cooking with Chef Hermann,” the Chef will be making a bowtie pasta with salami, olives and tomatoes.
Ingredients
  Cherry tomatoes 24 Ounce
  Extra virgin olive oil 2 Tablespoon (Divided)
  Italian salami 8 Ounce (Such As Soppresata About 2 Cups,)
  Garlic 3 Ounce
  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
Directions

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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Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Italian
Course: 
Main Dish
Feel: 
Meaty
Method: 
Baked
Ingredient: 
Meat, Pasta
Restriction: 
High Fiber, High Protein
Preparation Time: 
10 Minutes
Cook Time: 
45 Minutes
Ready In: 
55 Minutes
Servings: 
2
Super simple and incredibly tasty, this delish pasta dish is a total treat. Quick and tasty, Chef Hermann tells you how to prepare luscious pasta using Italian flavors. A perfect bet when looking to whomp up something fast and easy in your kitchen. Try it. We bet you won't regret.

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