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Baileyana 2006 Edna Valley Syrah - Firepeak Vineyard and RIGATONI WITH SPICY ITALIAN SALAMI, OVEN-ROASTED TOMATOES, OLIVES, AND CAPERS

Presented by: Max and Kent Girard

RIGATONI WITH SPICY ITALIAN SALAMI, OVEN-ROASTED TOMATOES, OLIVES, AND CAPERS

Serves 4

Ingredients
20 cherry tomatoes on the vine
2 teaspoons plus 1 tablespoon extra-virgin olive oil
Salt and freshly ground black pepper
¼ cup kalamata olives
¼ cup extra-fi ne capers
8 ounces rigatoni pasta
2 garlic cloves, minced
¼ cup dry white wine
8 ounces spicy salami (Sopressa Vicentina)
¼ cup coarsely chopped fresh fl at leaf parsley

Method
• Preheat the oven to 375°F.
• Place the tomatoes on a small baking sheet and drizzle with 2 teaspoons of oil.
• Sprinkle with salt and pepper.
• Roast the tomatoes in the oven for about 8 minutes, or until they begin to split.
• Remove from oven and set aside.
• Heat the remaining 1 tablespoon of oil in a large heavy sauté 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 and add the garlic and sauté for 1 minute, or until tender.
• Add the wine and simmer for about 3 minutes, or until reduced by about half.
• Add the roasted tomatoes, olives, and capers to the hot pan and toss gently.
• Bring the mixture to a simmer and add the salami and parsley.
• Meanwhile, cook the pasta in a large pot of boiling salted water for 8 minutes, or until the pasta is
al dente.
• Strain 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 salami and tomato mixture from the pan around the pasta,
and serve.

Source: Curtis Stone