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This irresistible recipe could easily be called Antipasti-Plate Pasta; it needs only a simple green salad to be a satisfying meal. Favorite Italian Dishes More Terrific Pastas

Curtis Stone
April 2009

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Recipe Summary test

total:
30 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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.

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