Tagliatelle With Salami Olives And Oven Roasted Tomatoes Recipes

TAGLIATELLE WITH SALAMI, OLIVES AND OVEN-ROASTED TOMATOES

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.

PENNE SALAMI BAKE

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.

SLOW ROASTED TOMATOES

Steps:

• Heat oven to 250.
• Slice tomatoes thickly, to yield about three slices per tomato.
• Place on a baking sheet.
• Mix spices and sugar.
• Brush tomatoes with olive oil, and sprinkle with a large pinch of seasoning mixture.
• Roast the tomatoes for 3 hours.