Rigatoni with cherry tomatoes and salami

Yield:
serves 6 as a main course
Category:
Pasta
Cuisine:
Italian

INGREDIENTS:

  • 20 cherry tomatoes
  • 14 oz. can of plum or cherry tomates
  • 1/4 cup Olive oil
  • 1 medium onion, halved and thinly sliced
  • salt
  • 1/4 teaspoon freshly ground pepper
  • 250 g spicy salami, such as Hungarian or Cervelat, or pancetta, diced
  • 2 garlic cloves, finely chopped
  • 1/4 cup Kalamata olives
  • 1/4 cup capers
  • 1 dried red chile, crumbled or chopped finely
  • 280 g rigatoni or penne or strozzapreti pasta
  • 1/4 cup chopped fresh parsley
  • Freshly grated Grana Padana or Parmigiano-Reggiano Cheese

DIRECTIONS:

  1. Heat the oven to 400 degrees F
  2. Place the cherry tomatoes in a small sheet pan and drizzle with 1 tbsp 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.
  3. Bring a large pot of salted water to the boil. Add the rigatoni and cook it for about 14 minutes. It is a hefty pasta and deserves the extra time.
  4. While the pasta is cooking, heat the remaining 3 tbsp of oil in a really large frying pan over medium heat. Add the onion and garlic and cook about 4 minutes. Add the red chile, parsley, canned tomatoes, and the reserved cherry tomatoes. Bring to a boil and then simmer for about 20 minutes. Add the salami. Add the Olives and capers and toss gently. Season with salt and pepper. Add the pasta to the frying pan. Toss with the sauce. Transfer the pasta to plates, wipe off any stray bits of sauce. Sprinkle with and cheese and

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