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MarilynFL

Soppressata with Rigatoni, Olives, Capers and Tiny Tomatoes

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Joined: Dec 12, 2005

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Posted to Thread #14266 at 2:23 pm on Mar 27, 2009

Recipe is in this month's Food & Wine magazine. I can't find it online (oh, GAYR??) so I'm going to post it from memory. This will guarantee that I forget at least 3 items and 2 steps.

Where was I???

Oh ya...

8 oz rigatoni
20 cherry or grape tomatoes + 1 Tbl Olive Oil ***
8 oz soppressata, sliced very thin and cut into 1" pieces.
3 Tbl olive oil
1 diced sweet onion (I added this)
1/4 C dry white wine
1/4 tsp pepper flakes (I added this)
1/2 C Kalamata olives
1/4 C capers, drained
3 cloves garlic, chopped
1/4 C fresh Italian parsley, chopped

***Instead of the cherry tomatoes, I used a large beefsteak tomato and while it was tasty, it cooked down to nothing. I think you need the small tomatoes to keep the integrity intact and get that acidic pop in your mouth.

Heat oven to 350 and roast tomatoes in 1 Tbl olive oil for 10 minutes. Remove.

Cook the pasta to al-dente per the recipe's instruction. We prefer it a bit <i>more</i> than "al dente" following Larry's 2-Minute Rule, which is: no matter <i>what</i> item you ask him to test for doneness (be it beast, fowl, or vegetable) it will invariably need "2 minutes more." Drain, but reserve 1 cup of pasta water.

Saute the soppressata in 3 Tbl of olive oil for 2-3 minutes. Remove to papertowel, but retain oil in pan.

Saute diced onion for a few minutes until soft and transparent. Add roasted tomatoes and wine and simmer for a few minutes, pressing down on tomates.

Add garlic and pepper flakes. Cook for 1 minute.

Add sopprasetta, olives, capers, parsley, and pasta. Add reserved water as needed to moisten.

Serve with warm crusty Italian or French bread.

This was made as a birthday present for Bachelor Neighbor. His all-time favorite dish is charlie's "Pasta Puttanesca" [linked], so this is a slight variation on that theme.

Link: http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=5900


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