Rigatoni With Spicy Italian Salami

• 20 cherry tomatoes
• 5 teaspoons extra virgin olive oil
• salt & fresh ground pepper
• 8 ounces spicy salami
• 2 garlic cloves, minced
• 14 cup dry white wine
• 14 cup kalamata olive
• 14 cup extra-fine capers
• 14 cup chopped parsley
• 8 -10 ounces rigatoni pasta (we prefer tortellini)

1. Preheat oven to 375F Plave tomatoes on baking sheet, drizzle with 2 teaspoons olive oil and salt and pepper.
2. Roast for about 8 minutes.
3. Remove from heat and cool.
4. Bring pot of salted water to a boil.
5. Heal the remaining 3 teaspoons of oil in a large saute pan over medium heat.
6. Add salami, cook for 30 seconds on each side.
7. Remove salami from pan and reserve.
8. Return pan to the heat, add garlic and saute.
9. Add tomatoes, saute for 3 minutes.
10. Add wine, simmer for about 3 minutes.
11. Add olives and capers.
12. Bring mixture to a simmer and add the salami and parsley.
13. Meanwhile, cook pasta in boiling water for 8 minutes, until al dente.
14. Drain and toss it in the pan with the sauce.
15. Season with salt and pepper.

tomatoes, extra virgin olive oil, salt, salami, garlic, white wine, olive, capers, parsley, rigatoni pasta

Taken from www.food.com/recipe/rigatoni-with-spicy-italian-salami-391201 (may not work)