TAGLIATELLE WITH SALAMI, OLIVES AND OVEN-ROASTED TOMATOES
A dish that pleases the eye and palate with various colors and flavours. From chef Curtis Stone. Suggested salami is soppressata.
Provided by 5thCourse
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F Place tomatoes on baking sheet and drizzle with 1 tablespoon olive oil. Sprinkle with salt and pepper.
- Roast until wrinkled and beginning to split, about 30 minutes. Set aside.
- You can prep the rest of the ingredients while waiting if you like.
- Cut salami into 1/4 inch strips.
- Heat remaining tablespoon of olive oil in large skillet over medium heat. Add salami and minced garlic, sauté for about 30 seconds and remove.
- Add wine to same skillet, simmering about 3 minutes.
- Stir in roasted tomatoes, olives and capers, gently toss to coat. Bring to simmer.
- Stir in salami, garlic and parsley.
- Cook pasta in boiling salted water al dente.
- Rewarm sauce, add pasta and toss.
Nutrition Facts : Calories 609.4, Fat 25.4, SaturatedFat 7.9, Cholesterol 112.1, Sodium 1164.6, Carbohydrate 72.1, Fiber 6.1, Sugar 7.3, Protein 21.6
TAGLIATELLE WITH PANCETTA, SHRIMP, AND ROASTED TOMATOES
Make and share this Tagliatelle With Pancetta, Shrimp, and Roasted Tomatoes recipe from Food.com.
Provided by sexymommalucas
Categories Ham
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat a large sauté pan over medium-high heat and add the olive oil. When the oil is hot, add the pancetta and sauté until crispy and nice and brown. Add the garlic and cook, stirring, for 30 seconds to a minute, until fragrant. Stir in the shrimp, chile flakes, and salt and pepper, and continue to cook until the shrimp are pink and cooked through, about 5 minutes. Add the tomatoes and simmer slowly for 5 minutes.
- Bring a large pot of salted water or a pasta pot filled with water to a boil and add the pasta. Cook until slightly al dente. (Dried pasta takes about 10 minutes while fresh pasta cooks in seconds.)
- When the pasta is cooked, drain well, add to the pan with the shrimp, toss well, and garnish with the grated Parmesan cheese and chopped basil. Serve immediately.
Nutrition Facts : Calories 508.4, Fat 18.8, SaturatedFat 3.5, Cholesterol 105.9, Sodium 100.7, Carbohydrate 67.2, Fiber 4.6, Sugar 4.9, Protein 18.7
HERB-ROASTED OLIVES & TOMATOES
Eat these roasted veggies with a crunchy baguette or a couple of cheeses. You can also double, or triple, the amounts and have leftovers to toss with spaghetti the next day. -Anndrea Bailey, Huntington Beach, California
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 4 cups.
Number Of Ingredients 8
Steps:
- Preheat oven to 425°. Combine the first 5 ingredients on a greased 15x10x1-in. baking pan. Add oil and seasonings; toss to coat. Roast until tomatoes are softened, 15-20 minutes, stirring occasionally.
Nutrition Facts : Calories 71 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 380mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 0 protein.
TAGLIATELLE WITH SALAMI, OLIVES AND OVEN-ROASTED TOMATOES
Steps:
- Preheat oven to 375 degrees. Place tomatoes on rimmed baking sheet and drizzle with 1 tablespoon oil. Sprinkle with salt and pepper. Roast tomatoes until slightly wrinkled and beginning to split, about 30 minutes. Remove tomatoes from oven and set aside. Meanwhile, heat remaining 1 tablespoon oil in heavy large skillet over medium heat. Add salami and minced garlic; saute 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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