Best 4 Tagliatelle With Salami Olives And Oven Roasted Tomatoes Recipes
In the realm of culinary delights, the combination of tagliatelle, savory salami, plump olives, and sun-kissed oven-roasted tomatoes creates a symphony of flavors that tantalize the taste buds. This delectable Italian dish, originating from the heart of Tuscany, offers a harmonious blend of textures and tastes that will transport you to the sun-drenched vineyards of the Italian countryside. As you embark on this culinary journey, let us guide you through a carefully curated selection of recipes that will unveil the secrets to crafting this exquisite dish in your own kitchen. From the selection of the finest ingredients to the techniques that bring them together in perfect harmony, we'll provide you with all the essential knowledge and inspiration you need to create a memorable dining experience.
Here are our top 4 tried and tested recipes!
TAGLIATELLE WITH SALAMI, OLIVES AND OVEN-ROASTED TOMATOES
A dish that pleases the eye and palate with various colors and flavours. From chef Curtis Stone. Suggested salami is soppressata.
Provided by 5thCourse
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 609.4, Fat 25.4, SaturatedFat 7.9, Cholesterol 112.1, Sodium 1164.6, Carbohydrate 72.1, Fiber 6.1, Sugar 7.3, Protein 21.6
TAGLIATELLE WITH A SIMPLE SWEET TOMATO SAUCE AND SHRIMPS
A lovely pasta dish from Jamie Oliver. The cognac gives the sauce a nice touch. You may flame the sauce if you wish, but it is also nice without the flaming. There are three variants at the end of the directions.
Provided by tigerduck
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Blanch and skin the tomatoes (score tomatoes with one or more criss cross, plunge into boiling water for ca 30s until skin begins to peel away, cool in cold water, remove skin).
- Half tomatoes and chop into small pieces.
- Put a pan of salted water on to heat for the pasta.
- Put the butter and olive oil in a second pan, and fry the prawns, garlic, lemon zest and tomatoes for a couple of minutes.
- Add the booze and allow to flame if you like. If you want to flame it, it helps when the booze is warm. The flame should go out after about 30seconds, so don't worry.
- Add the cream, allow to simmer gently for a couple more minutes and then remove the pan from the heat.
- Season the sauce carefully.
- Put the pasta into the boiling water - fresh will need only 3 minutes and dried will need to be cooked according to the packet instructions.
- If your sauce has cooled down then reheat it now.
- When the pasta is cooked, drain it in a colander and then toss with the parsley in the pan in which it was cooked.
- Check the seasoning, then divide on to your serving plates with the sauce on top.
- Serve straight away, telling your guests to stir the pasta up in their bowl every so often to keep the pasta moist.
- Try this___________________________________.
- Crumble over a little ricotta or feta cheese - just a little bit - both of these cheeses have a nice texture, go really well with prawns and make it look great.
- And this___________________________________.
- A handful of spinach added at the end gives a nice vibe - the heat will wilt it into the sauce.
- Or this____________________________________.
- You can use tinned tomatoes for this dish but you won't get the freshness or lightness you get from fresh tomatoes.
Nutrition Facts : Calories 819.8, Fat 44.7, SaturatedFat 19.3, Cholesterol 261.4, Sodium 571.1, Carbohydrate 79.8, Fiber 5.4, Sugar 5.6, Protein 26.7
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.
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.[
Tips:
- Choose the right pasta. Tagliatelle is a great choice for this dish because it is a long, flat pasta that can hold the sauce well. However, you can also use other types of pasta, such as fettuccine or linguine.
- Use high-quality ingredients. The best way to make a delicious pasta dish is to use high-quality ingredients. This means using fresh, flavorful tomatoes, olives, and salami. It also means using a good quality olive oil.
- Roast the tomatoes in the oven. Roasting the tomatoes in the oven will help to concentrate their flavor and make them even more delicious. You can roast the tomatoes whole or cut them into halves or quarters.
- Cook the pasta al dente. Al dente means that the pasta is cooked through but still has a slight bite to it. This is the perfect texture for pasta dishes.
- Toss the pasta with the sauce and vegetables. Once the pasta is cooked, toss it with the sauce, roasted tomatoes, olives, and salami. Be sure to coat the pasta evenly with the sauce.
Conclusion:
This tagliatelle with salami, olives, and oven-roasted tomatoes is a delicious and easy-to-make pasta dish that is perfect for a weeknight meal. The combination of flavors and textures in this dish is sure to please everyone at the table.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
