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