Tagliatelle With Salami Olives And Oven Roasted Romatoes Recipes

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TAGLIATELLE WITH SALAMI, OLIVES AND OVEN-ROASTED TOMATOES



Tagliatelle With Salami, Olives and Oven-Roasted Tomatoes image

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

2 (12 ounce) packages cherry tomatoes
2 tablespoons extra virgin olive oil, divided
8 ounces spicy italian salami (about 2 cups)
3 garlic cloves, minced
1/3 cup dry white wine
1/2 cup black olives, pitted
1/3 cup drained capers
1/2 cup fresh Italian parsley, chopped
12 ounces fresh tagliatelle pasta noodles or 12 ounces fettuccine pasta

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 CARAMELIZED ONIONS AND FRESH HERBS



Tagliatelle With Caramelized Onions and Fresh Herbs image

Another one from "The Splendid Table". Great for summer so you can use thoes sweet onions and fresh herbs from your garden. Use any herbs you like. Some suggestions are basil, marjoram, rosemary, sage and thyme or a combination of them.

Provided by Ilysse

Categories     European

Time 1h

Yield 4-8 serving(s)

Number Of Ingredients 10

3 tablespoons extra virgin olive oil
4 large onions, sliced
salt and pepper
2 large garlic cloves, minced
1 1/2 cups chicken stock or 1 1/2 cups meat stock
1 lb tagliatelle pasta noodles or 1 lb fettuccine pasta
1 2/3 cups fresh herbs, roughly chopped
2/3 cup heavy cream
4 ounces prosciutto di Parma, chopped
2/3 cup parmigiano-reggiano cheese, grated

Steps:

  • Heat the oil in a large saute pan over medium heat.
  • Add the onions and sprinkle with salt and pepper and stir to coat with the oil.
  • Cover and cook on low heat 25 to 30 minutes or until soft and transparent.
  • Uncover the pan and raise heat to medium high and cook, stirring often, until the onions become a rich golden brown.
  • Add garlic and cook for a few minutes longer careful not to burn the garlic.
  • Add the stock and simmer and scrape the bottom of the pan until reduced by about a quarter.
  • Cook pasta according to the package directions until al dente and drain.
  • Add the cream to the sauce and let come to a slow simmer while stirring it inches
  • Add the prosciutto, salt and pepper and the herbs to the sauce and toss with the pasta.
  • Toss in the cheese.
  • Serve with extra cheese at the table if desired.

Nutrition Facts : Calories 817.6, Fat 34.7, SaturatedFat 14.5, Cholesterol 162.4, Sodium 399, Carbohydrate 101.8, Fiber 5.9, Sugar 10.1, Protein 25.8

PENNE SALAMI BAKE



Penne Salami Bake image

Make and share this Penne Salami Bake recipe from Food.com.

Provided by Jellyqueen

Categories     One Dish Meal

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 cups penne pasta, uncooked measurement
1 small onion, diced
1 garlic clove, minced
3 tablespoons olive oil
1 (14 ounce) can diced tomatoes, drained
2 tablespoons tomato paste
1 medium green sweet pepper, chopped
1/3 lb salami, cubed
1 (4 ounce) can black olives, sliced style
1 cup swiss cheese, grated
1 cup cheddar cheese, grated
salt and pepper

Steps:

  • Cook pasta according to package directions, drain and set aside.
  • Preheat oven to 350 Degrees F.
  • In a large skillet, saute the onion and garlic in olive oil until tender.
  • Stir in tomatoes, tomato paste, peppers, salami, olives, salt, and pepper.
  • Simmer, uncovered, for 5 minutes.
  • Remove from heat and stir in pasta.
  • Spoon 1/2 of the mixture into a 2 quart baking dish and sprinkle 1/2 the cheese on top, repeat with the other half of mixture and cheese.
  • Place in oven and bake 15 miunutes.

Nutrition Facts : Calories 663, Fat 39.8, SaturatedFat 16.5, Cholesterol 81.3, Sodium 938, Carbohydrate 54.6, Fiber 9, Sugar 6.1, Protein 24.9

TAGLIATELLE WITH A SIMPLE SWEET TOMATO SAUCE AND SHRIMPS



Tagliatelle With a Simple Sweet Tomato Sauce and Shrimps image

A lovely pasta dish from Jamie Oliver. The cognac gives the sauce a nice touch. You may flame the sauce if you wish, but it is also nice without the flaming. There are three variants at the end of the directions.

Provided by tigerduck

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

8 plum tomatoes
sea salt
fresh ground black pepper
4 tablespoons butter
4 tablespoons extra virgin olive oil
300 g prawns (small ones, peeled) or 300 g shrimp (10 1/2oz)
1 garlic clove, peeled and finely chopped
1 lemon (zest and juice)
cognac (or Vecchia Romana, 2 shot glasses)
150 ml double cream (5 1/2floz)
400 g tagliatelle pasta noodles (dried or fresh, 14oz)
1/3 cup parsley, roughly chopped

Steps:

  • Blanch and skin the tomatoes (score tomatoes with one or more criss cross, plunge into boiling water for ca 30s until skin begins to peel away, cool in cold water, remove skin).
  • Half tomatoes and chop into small pieces.
  • Put a pan of salted water on to heat for the pasta.
  • Put the butter and olive oil in a second pan, and fry the prawns, garlic, lemon zest and tomatoes for a couple of minutes.
  • Add the booze and allow to flame if you like. If you want to flame it, it helps when the booze is warm. The flame should go out after about 30seconds, so don't worry.
  • Add the cream, allow to simmer gently for a couple more minutes and then remove the pan from the heat.
  • Season the sauce carefully.
  • Put the pasta into the boiling water - fresh will need only 3 minutes and dried will need to be cooked according to the packet instructions.
  • If your sauce has cooled down then reheat it now.
  • When the pasta is cooked, drain it in a colander and then toss with the parsley in the pan in which it was cooked.
  • Check the seasoning, then divide on to your serving plates with the sauce on top.
  • Serve straight away, telling your guests to stir the pasta up in their bowl every so often to keep the pasta moist.
  • Try this___________________________________.
  • Crumble over a little ricotta or feta cheese - just a little bit - both of these cheeses have a nice texture, go really well with prawns and make it look great.
  • And this___________________________________.
  • A handful of spinach added at the end gives a nice vibe - the heat will wilt it into the sauce.
  • Or this____________________________________.
  • You can use tinned tomatoes for this dish but you won't get the freshness or lightness you get from fresh tomatoes.

Nutrition Facts : Calories 819.8, Fat 44.7, SaturatedFat 19.3, Cholesterol 261.4, Sodium 571.1, Carbohydrate 79.8, Fiber 5.4, Sugar 5.6, Protein 26.7

TAGLIATELLE WITH PANCETTA, SHRIMP, AND ROASTED TOMATOES



Tagliatelle With Pancetta, Shrimp, and Roasted Tomatoes image

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

4 tablespoons olive oil
4 ounces pancetta or 4 ounces bacon, cut into small dice
1 tablespoon chopped garlic
12 large shrimp, cleaned and butterflied
1 teaspoon chili flakes
kosher salt & freshly ground black pepper
4 roasted tomatoes, peeled, seeded, and cut into large chunks
3/4-1 lb tagliatelle pasta noodles
2 tablespoons freshly grated parmesan cheese
2 tablespoons coarsely chopped basil

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

TAGLIATELLE WITH SMASHED PEAS, SAUSAGE, AND RICOTTA CHEESE-GIADA



Tagliatelle With Smashed Peas, Sausage, and Ricotta Cheese-Giada image

Recipe courtesy of Giada De Laurentiis. There are several recipes posted that are similar but not quite this. Posting so I won't forget to try.

Provided by CindiJ

Categories     One Dish Meal

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 lb tagliatelle pasta noodles (fresh or dried or other wide, long pasta)
2 tablespoons olive oil
2 garlic cloves, chopped
1 lb hot Italian sausage, casings removed
1 lb frozen peas, thawed
1 cup whole milk ricotta cheese
1 bunch fresh basil leaf, chopped (about 3/4 cup)
1/4 cup fresh grated pecorino romano cheese
1 teaspoon salt

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes if dry or according to package directions if fresh. Drain pasta reserving 1 cup of the pasta cooking water.
  • Meanwhile, in a large, heavy skillet heat the olive oil and garlic over medium-high heat and add the sausage. Use a wooden spoon to break up the sausage into bite-sized bits. When the sausage has browned, about 5 minutes. Remove and set aside.
  • Add the peas to the pan and, using the back of the wooden spoon, smash the peas. Turn off the heat.
  • Add the ricotta cheese along with the cooked pasta and toss to coat, adding the pasta cooking water in 1/4 cup additions, if needed, to make the pasta moist.
  • Return the sausage to the pan.
  • Add the basil, Pecorino Romano cheese, and salt. Toss gently to coat and serve immediately.

Nutrition Facts : Calories 1084.4, Fat 51.2, SaturatedFat 18.3, Cholesterol 191.8, Sodium 2154.3, Carbohydrate 104, Fiber 8.7, Sugar 9.4, Protein 50.8

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