Antipasti-Plate Rigatoni

Serves 4

Ingredients:

Directions:

1. Preheat oven to 375 degrees F. In a small baking dish, toss tomatoes with 1 tablespoon of olive oil and season with salt and pepper. Roast tomatoes for about 10 minutes, until their skins begin to split; set aside. Heat a large pot of salted water for pasta.
2. In a large skillet, heat the remaining tablespoon of olive oil over medium-high heat and add the salami, cooking until almost crisp, about 3 minutes. Using a slotted spoon, remove cooked salami to drain on paper towels. Add garlic and red onion to the pan and cook about 5 minutes. Add roasted tomatoes and lightly smash them with the back of a large spoon. Add wine and cook until reduced by half, about 5 minutes. Add cooked salami, olives, and capers to skillet and sauté about 1 minute to heat through.
3. Meanwhile, cook pasta in boiling water until al dente (about 6 to 7 minutes), reserving 1/2 cup of the pasta water. Add drained rigatoni and 1/2 cup pasta water to sauce and toss over moderate heat, until pasta is thoroughly coated. Season to taste with salt and pepper, serve in pasta bowls and top with freshly grated Parmesan.