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 It
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.
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