Tagliatelle With Salami, Olives And Oven-Roasted Tomatoes

1. 1

   Preheat oven to 375u00b0F Place tomatoes on baking sheet and drizzle with 1 tablespoon olive oil. Sprinkle with salt and pepper.

2. 2

   Roast until wrinkled and beginning to split, about 30 minutes. Set aside.

3. 3

   You can prep the rest of the ingredients while waiting if you like.

4. 4

   Cut salami into 1/4 inch strips.

5. 5

   Heat remaining tablespoon of olive oil in large skillet over medium heat. Add salami and minced garlic, saute for about 30 seconds and remove.

6. 6

   Add wine to same skillet, simmering about 3 minutes.

7. 7

   Stir in roasted tomatoes, olives and capers, gently toss to coat. Bring to simmer.

8. 8

   Stir in salami, garlic and parsley.

9. 9

   Cook pasta in boiling salted water al dente.

10. 10

    Rewarm sauce, add pasta and toss.

* Per serving · 4 servings · Values may vary.

No additional tips available.