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Preheat the oven to 400 degrees F. Place the tomatoes on a small non-reactive baking sheet and drizzle with 2 teaspoons of oil. Sprinkle with salt and pepper. Roast the tomatoes in the oven for about 10 minutes, or until they begin to split. Remove from oven and set aside.
Ray Kachatorian
Cook the rigatoni in a large pot of boiling salted water, stirring often to ensure the rigatoni doesn't stick to the bottom of the pot or to each other, until al dente, about 8 minutes.
Ray Kachatorian
Meanwhile, heat 1 tablespoon of oil in a large heavy sauté pan over medium heat. Add the salami and cook until light golden in color, about 30 seconds on each side.
Ray Kachatorian
Transfer the salami to a plate and reserve.
Ray Kachatorian
Return the pan to the heat. Add the garlic and sauté in the drippings remaining from the salami until tender, about 1 minute. If the salami does not render enough oil, add just enough olive oil to sauté the garlic.
Ray Kachatorian
Add the capers and olives to the hot pan and toss.
Ray Kachatorian
Add the wine and simmer until reduced by about half, about 3 minutes.
Ray Kachatorian
Add the tomatoes and parsley and toss gently. Add the remaining 1 tablespoon of oil. Remove the pan from the heat.
Ray Kachatorian
Strain the rigatoni, then toss the rigatoni and salami in the pan with the sauce. Season to taste with pepper.
Ray Kachatorian
Transfer the pasta to plates, spooning any salami and tomato mixture from the pan over the pasta.
Ray Kachatorian
Grilled New York Strip Steak
Curtis shares his tips for searing a luscious peppercorn encrusted New York Strip steak with a side of tasty sprouts.
Curtis' simple grocery stacking method will revolutionize the way you organize your kitchen and prolong the life of your produce.
