Curtis Stone's Pasta with Spicy Italian Salami, Baby Tomatoes, Olives, and Capers

Over at I Heart Cooking Clubs we are beginning a new journey. For the next six months we are going to be cooking the recipes of the very talented, and quite handsome, Curtis Stone. In order to prepare for this new kitchen adventure I ordered his three latest cookbooks, each one more beautiful than the last. As I'm prone to do, I spent the afternoon looking through each of the cookbooks, taking notes and tagging recipes. I managed to jot down pages upon pages of recipes I wanted to make, but there was one recipe that stood out among the rest.  One recipe that begged to be made first.

This Pasta with Spicy Italian Salami, Baby Tomatoes, Olives and Capers was THE recipe that caught my eye the most. I'm not even quite sure why. Maybe it was the flavorful slices of salami, or the briney black olives, or perhaps the whole dish reminded me of southern Italy and my deep longing to visit one day. Whatever the case, this was a delicious dish and one that begs to be made again. With all of the flavorful ingredients you really don't need the cheese, but I'm of the belief that cheese makes everything better- so I added little balls of bocconcini. With cheese, or without cheese, you simply can't go wrong. Serve it hot, serve it warm, serve it cold...it's all delicious!

Pasta with Spicy Italian Salami, Baby Tomatoes, Olives & Capers

Adapted from Relaxed Cooking with Curtis Stone

Serves 4

20 cherry tomatoes

2 teaspoons plus 1 tablespoon extra-virgin olive oil

salt and pepper, to taste

8 ounces 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 extra-fine capers

1/4 cup coarsely chopped fresh flat-leaf parsley

8 to 10 ounces rigatoni (or other short shape) pasta

Preheat the oven to 375F. Place the tomatoes on a small baking sheet 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 tablespoon oil in a large heavy saute pan over medium heat. Add the salami and cook for 30 seconds on each side, until light golden in color. Remove the salami from the pan and reserve.

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

Theme: G'day Curtis!