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  • Recipe Room  »  Rigatoni with spicy Italian salami, baby tomatoes, olives and capers



    • 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

    Rigatoni with spicy Italian salami, baby tomatoes, olives and capers

    For all its simplicity, this is an intensely flavoured pasta dish that packs a real punch. Serve it for lunch or dinner with a very simple salad; you don’t want a lot of complicated flavours to compete with the sauce.


    Preheat the oven to 180°C.

    Place the tomatoes on a small baking tray and drizzle with the 2 teaspoons olive oil. Sprinkle with salt and pepper. Roast the tomatoes in the oven for about 8 minutes, or until they begin to split.

    Remove the tomatoes from the oven and let them cool slightly.

    Bring a large pot of salted water to a boil. While the water is heating, heat the remaining 1 tbs oil in a large heavy frying pan over medium heat.

    Add the salami and cook for 30 seconds on each side, until light golden in colour. Remove from the pan and reserve.

    Return the pan to the heat, add the garlic, and sauté for 1 minute, or until tender.

    Add the tomatoes and sauté for 3 minutes.

    Add the wine and simmer for about 3 minutes, or until reduced by about half.

    Add the olives and capers and toss gently. Bring the mixture to a simmer and add the salami and parsley.

    Meanwhile, cook the pasta in the boiling salted water for 8 minutes, or until al dente. Drain the pasta and toss it in the pan with the sauce.

    Season the pasta to taste with salt and pepper. Transfer the pasta to plates, spooning any extra salami and tomato mixture from the pan around the pasta, and serve.

    Submitted by
    Curtis Stone

    Tips and Tricks

    • Store tomatoes at room temperature and out of direct sunlight. Shift them to the fridge when they’re at risk of becoming over-ripe to slow the ripening process.

    • Keep parsley in a glass of water and wrapped in a plastic bag in your fridge. Parsley should last a week or so stored in this way. Remember to change the water regularly to prevent mould and decay.

    • Growing your own parsley is also a great way to avoid waste and ensure you have a constant supply of fresh herbs.

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