Best 6 Tagliatelle With Salami Olives And Oven Roasted Romatoes Recipes

ROASTED ROMA TOMATOES

Steps:

• Preheat an oven to 375 degrees F (190 degrees C).
• Mix together the tomatoes, olive oil, garlic, parsley, basil, oregano, and salt and pepper in a bowl, working the seasonings into the cavities of the tomatoes. Place the tomatoes, cut sides up, on a baking sheet, and sprinkle each tomato with about 1 tablespoon of feta cheese.
• Bake the tomatoes in the preheated oven until cooked but still firm, about 15 minutes.

ROASTED ROMA TOMATOES AND GARLIC

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place the tomato halves in a shallow baking dish in which they can all fit in snugly side by side. Insert the whole cloves of garlic in between the tomatoes. Brush olive oil over the top and sprinkle with basil. Season with salt and pepper.
• Bake uncovered for 35 to 45 minutes, until tomatoes have softened and are sizzling in the pan with the edges slightly charred. Serve while hot.

TAGLIATELLE WITH SALAMI, OLIVES AND OVEN-ROASTED TOMATOES

Steps:

• Preheat oven to 375°F Place tomatoes on baking sheet and drizzle with 1 tablespoon olive oil. Sprinkle with salt and pepper.
• Roast until wrinkled and beginning to split, about 30 minutes. Set aside.
• You can prep the rest of the ingredients while waiting if you like.
• Cut salami into 1/4 inch strips.
• Heat remaining tablespoon of olive oil in large skillet over medium heat. Add salami and minced garlic, sauté for about 30 seconds and remove.
• Add wine to same skillet, simmering about 3 minutes.
• Stir in roasted tomatoes, olives and capers, gently toss to coat. Bring to simmer.
• Stir in salami, garlic and parsley.
• Cook pasta in boiling salted water al dente.
• Rewarm sauce, add pasta and toss.

TAGLIATELLE WITH SALAMI, OLIVES, AND OVEN-ROASTED TOMATOES

Steps:

• Preheat oven to 375 degrees F. Place tomatoes on rimmed baking sheet and drizzle with 1 tablespoon oil. Sprinkle with salt and pepper. Roast tomatoes until slightly wrinkled and beginning to split, about 30 minutes. Remove tomatoes from oven and set aside. Meanwhile, heat remaining 1 tablespoon oil in heavy large skillet over medium heat. Add salami and minced garlic; saute 30 seconds. Transfer salami mixture to large bowl. Add wine to same skillet; simmer until slightly reduced, about 3 minutes. Stir in roasted tomatoes, olives, and capers; toss to coat. Bring mixture to simmer; remove from heat and stir in salami mixture and parsley. Set sauce aside. Cook pasta in large pot of boiling water until tender but still firm to bite, stirring occasionally; drain. Remove sauce over medium heat. Add pasta to skillet; toss with sauce and serve.[

TAGLIATELLE WITH MEATBALLS

Steps:

• To make the sauce, heat the oil in a pan.
• Add the onions and celery and cook until translucent.
• Add the garlic and cook for 1 minute.
• Stir in all the tomatoes with the tomato paste, sugar, and wine, and season to taste with salt and pepper.
• Bring to a boil and simmer for 10 minutes.
• Meanwhile, break up the meat in a bowl with a wooden spoon, until it becomes a sticky paste.
• Stir in the bread crumbs, garlic, herbs, and spices.
• Stir in the cheese and enough milk to make a firm paste.
• Flour your hands, take large spoonfuls of the mixture, and shape into 12 balls.
• Heat the oil in a skillet and cook the meatballs for 5-6 minutes, until browned.
• Pour the tomato sauce over the meatballs.
• Lower the heat, cover the pan, and simmer for 30 minutes, turning once or twice.
• Add a little extra water if the sauce is beginning to become dry.
• Bring a large pan of lightly salted water to a boil.
• Add the pasta, bring back to a boil, and cook for 8-10 minutes, until tender but still firm to the bite.
• Drain the pasta, then turn into a warmed serving dish, dot with the butter, and toss with 2 forks.
• Spoon the meatballs and sauce over the pasta and serve immediately.
• Enjoy!

TAGLIATELLE WITH SALAMI, OLIVES AND OVEN-ROASTED TOMATOES

Steps:

• Preheat oven to 375 degrees. Place tomatoes on rimmed baking sheet and drizzle with 1 tablespoon oil. Sprinkle with salt and pepper. Roast tomatoes until slightly wrinkled and beginning to split, about 30 minutes. Remove tomatoes from oven and set aside. Meanwhile, heat remaining 1 tablespoon oil in heavy large skillet over medium heat. Add salami and minced garlic; saute 30 seconds. Transfer salami mixture to large bowl. Add wine to same skillet; simmer until slightly reduced, about 3 minutes. Stir in roasted tomatoes, olives and capers; toss to coat. Bring mixture to simmer; remove from heat and stir in salami mixture and parsley. Set sauce aside. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally; drain. Rewarm sauce over medium heat. Add pasta to skillet; toss with sauce and serve.