Spicy Salami Rigatoni with Olives and Capers

It's Potluck at I ♥ Cooking Club this week. This means we may choose any featured chef from the past or our current chef in residence. Normally my thoughts turn to Nigella, Jamie or Nigel but Curtis Stone has me hooked. His recipes have been amazing (with one exception) so here I am, turning to his cookbook Relaxed Cooking.

rigatoni 3rd

This is a cookbook I checked out of the library but I may buy it, I have been using it so much.

closeup

While I made a minor adjustment to the recipe using black olives instead Kalamata and Penne pasta instead of rigatoni, everything else is in line with the recipe. Another one which is super easy to prepare so, if you are in a hurry to get dinner on the table, this is your go-to recipe.

prep

I saw several other participants at I ♥ Cooking Club prepared this dish weeks back - I knew then I wanted to make it too. We served this with a small wedge of fresh tuna. The tuna was lightly olive oiled and cooked on the grill pan. Made for a great accompaniment to this pasta dish.

pasta1

This is definitely going on our meal rotation, It's wonderful.


Spicy Salami Rigatoni with Olives and Capers

Ingredients
20 cherry tomatoes
2 teaspoons plus 2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
8 ounces rigatoni pasta
8 ounces spicy salami (preferably Sopressa Vicentina or soppressata), casing removed, salami thinly sliced into half-moon pieces
2 garlic cloves, minced
1/4 cup extra-fine capers
1/4 cup kalamata olives (I used black olives)
1/3 cup dry white wine
1/4 cup coarsely chopped fresh flat leaf parsley

To roast the tomatoes:

Preheat the oven to 400°F.

Place the tomatoes on a small non-reactive baking sheet and drizzle with 2 teaspoons of oil. Sprinkle with salt and pepper. Roast the tomatoes in the oven for about 10 minutes, or until they begin to split. Remove from oven and set aside.
To prepare the pasta:

Add the rigatoni to a large pot of boiling salted water over high heat, and cook, stirring often to ensure the rigatoni doesn’t stick to the bottom of the pot or to each other, until al dente, about 8 minutes.

Meanwhile, heat a large heavy sauté pan over medium heat. Add 1 tablespoon of oil, and then add the salami and cook until light golden in color, about 30 seconds on each side. Transfer the salami to a plate and reserve.

Return the pan to the heat. Add the garlic and sauté in the drippings remaining from the salami until tender, about 1 minute. If the salami does not render enough oil, add just enough olive oil to sauté the garlic. Add the capers and olives to the hot pan and toss. Add the wine and simmer until reduced by about half, about 3 minutes. Add the tomatoes and parsley and toss gently. Add the remaining 1 tablespoon of oil. Remove the pan from the heat.

Strain the rigatoni, and then toss the rigatoni and salami in the pan with the sauce. Season to taste with pepper.

Transfer the pasta to plates, spooning any salami and tomato mixture from the pan over the pasta, and serve.

Curtis Stone Badge Resized

Check out I ♥ Cooking Club and see what others served up. Also linking up to Beth Fish's Weekend Cooking Series.

21 comments:

Vicki said...

It looks so good! If I make it I'll skip the olives altogether and use more capers.

Nammi said...

Looks yumm. Love curtis stone recipes most of them are fuss free n easy to make recipes. Have a nice weekend

kitchen flavours said...

I have this book, and have this recipe bookmarked for ages! Really got to try this soon! Looks yummy!

Tina said...

Vicki, It was wonderful and you could use any sort of pasta you liked. I love olives :-)

Nammi - So true, his recipes are super easy, I love it!

KF - It's a good cookbook.

Mae Travels said...

Sounds really good!

best... mae at maefood.blogspot.com

Beth F said...

I sound like a broken record but whenever one of the I <3 Cooking Club people post about Curtis Stone, I am reminded that I really want to try out one of his cookbooks. Maybe this month.

(Diane) bookchickdi said...

I make a similar recipe with chicken, but the salami sounds like a nice alternative.

Jackie Mc Guinness said...

Olives are one thing I can not abide!!!

Deb in Hawaii said...

It looks like a perfect Curtis recipe--easy and delicious! ;-)

Claudia said...

This looks to be fairly quick and easy, as well as delicious with all those umami flavors.

Katherine P said...

You're really inspiring me to try Curtis Stone's recipes! This one sounds delicious though I'd leave the olives out all together because olives and I aren't friends. I've seen pasta salad with ham but never with salami but I can imagine that would add a lot of welcome flavor. I need to find this cookbook!

Carole said...

Olives and capers - there's a great match! Have a great week. Cheers from Carole's Chatter

Joy Weese Moll said...

That looks good!

Zosia said...

This looks like a fabulous warm weather pasta dish...minimal cooking, loads of flavour...now added to the list of Curtis Stone recipes I want to try.

flour.ish.en said...

There is certain relaxed look on this dish that's quite typical of Curtis Stone. Now I see why so many IHCC's participants have cooked this recipe. Enjoy!

jama said...

This makes me want to try a Curtis Stone recipe. Must look for his cookbook. :)

Laurie C said...

This sounds delicious! I love pasta salad, but hardly make it anymore. I would probably be lazy and substitute sundried tomatoes for the roasted cherry tomatoes, but I think I will try this recipe soon!

Kim said...

I am amazed by your portion control. I am seriously lacking in this department lately, especially when the pasta is this good! I loved this dish. It looks mouthwatering:)

Diane Zwang said...

It is nice to have a quick meal to turn too. Glad that you liked it.

ostwestwind said...

Comfort food, easy to make and I love flavourful kalamatas. Perhaps using them helps Greece ;-)

TeaLady said...

Relaxed Cooking is one of the two I bought when we started with Curtis and I, also, have had this recipe marked. Now I HAVE to try it!!!

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