Rigatoni with Spicy Italian Salami, Cherry Tomatoes, Olives and Capers

This irresistible recipe could easily be called Antipasti-Plate Pasta; it needs only a simple green salad to be a satisfying meal.


Slideshow: Favorite Italian Dishes

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  • Total Time:
  • Servings: 4


  • 20 cherry tomatoes
  • 5 teaspoons extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • 1/2 pound spicy soppressata, halved and thinly sliced
  • 2 garlic cloves, minced
  • 1/4 cup dry white wine
  • 1/4 cup pitted kalamata olives, halved
  • 1/4 cup drained capers
  • 1/4 cup chopped flat-leaf parsley
  • 1/2 pound rigatoni

How to make this recipe

  1. Preheat the oven to 375°. Bring a large pot of salted water to a boil. In a small baking dish, toss the tomatoes with 2 teaspoons of the olive oil and season with salt and pepper. Roast the tomatoes for about 10 minutes, until their skins begin to split.

  2. In a large skillet, heat the remaining 3 teaspoons of oil. Add the soppressata and cook over moderately high heat for 2 minutes. Using a slotted spoon, transfer the soppressata to paper towels to drain.

  3. Add the garlic to the skillet and cook over moderate heat until fragrant, about 30 seconds. Add the roasted tomatoes and lightly smash them with the back of a spoon so they burst. Add the wine to the skillet and simmer over moderate heat until reduced by half, about 3 minutes. Remove the skillet from the heat and stir in the soppressata, olives, capers and parsley.

  4. Meanwhile, cook the rigatoni in the boiling water until al dente. Drain, reserving 1/2 cup of the pasta cooking water.

  5. Add the rigatoni and cooking water to the sauce and toss over moderate heat until the pasta is thoroughly coated, about 2 minutes. Season with salt and pepper and serve in shallow bowls.

Suggested Pairing

To drink, pour a red wine that matches the food's bold flavors, like the aromatic 2006 Rocky Gully Shiraz-Viognier or the black-fruited 2006 Fifth Leg red.

Contributed By Published April 2009

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