Hello all– We’re finally into the hot days of summer here. And there are tomatoes out there ripening on the vine as I write. It’s lovely to pick them out in the side yard and carry them right in to use at dinner time. We’ve been taking brown bags of tomatoes to family–wish I could send off a bagful to you…
LINGUINE WITH OVEN-ROASTED TOMATOES
2 cups cherry tomatoes, halved
3 tab. olive oil
salt & freshly ground pepper
4 oz. dry salami, cut to bits
3 cloves garlic
1/3 cup dry white wine
1/2 cup pitted dark olives
1 tab. capers, minced
1/2 cup basil or marjoram, chopped
8 oz. linguine
Cut the tomatoes in half and in a bow, toss them with 2 tab. of the olive oil and a good spinkling of salt and pepper. Spread them on a baking sheet and pop them in the oven at 375 degrees for 15 to 20 minutes until they look roasty (but not yet mushy!)
While they are cooking, heat the remaining tablespoon of olive oil in a pan and add in the salami bits and garlic and cook for about 2 minutes until the meat starts to crisp a bit. Remove the salami from the pan with a slotted spoon, leaving the oil. To the same skilllet add the wine and simmer until it reduces, about 3 or 4 minutes. Then stir in the tomatoes, capers and olives and toss them in the wine and oil in the pan. Stir in the salami and basil (or marjoram).
Cook the pasta according to the directions on the package. Drain it and spoon the warm tomato mixture over the linguine.
Serves 4 a delicious warming supper.