Best 4 Tagliatelle With Salami Olives And Oven Roasted Romatoes Recipes
Indulge in a symphony of flavors with our delectable tagliatelle recipe, a harmonious blend of textures and tastes. Savor the rich smokiness of salami, the briny tang of olives, and the sweet burst of oven-roasted tomatoes, all enveloped in a velvety smooth sauce. This dish is a culinary journey that tantalizes the taste buds and leaves you craving more.
Embark on a culinary adventure with our diverse collection of recipes. Discover the secrets of crafting the perfect tagliatelle dough from scratch, ensuring al dente perfection in every bite. Learn how to elevate your sauce with simple yet effective techniques, transforming everyday ingredients into an extraordinary symphony of flavors. Elevate your roasted tomatoes to new heights by following our step-by-step guide, unlocking their natural sweetness and umami richness.
Our comprehensive guide covers everything from selecting the finest ingredients to mastering essential cooking techniques. Impress your loved ones with a homemade meal that showcases your culinary prowess. Elevate your pasta game and create a dish that will become a staple in your kitchen repertoire. So, prepare your taste buds for an unforgettable experience and embark on this culinary adventure with us today!
HOMEMADE TAGLIATELLE
Do you have an old pasta machine getting dusty in your pantry? Now is the time to use it! Use this recipe to make homemade tagliatelle, or try thinner, more delicate tagliolini. Cut into thicker strands for pappardelle. All it takes is a fun afternoon in the kitchen!
Provided by Alemarsi
Categories World Cuisine Recipes European Italian
Time 1h35m
Yield 4
Number Of Ingredients 3
Steps:
- Place flour on a marble or wooden work surface. Make a well in the center and crack in eggs; add salt. Gently beat eggs using a fork, incorporating the surrounding flour, until mixture is runny. Pull remaining flour into the center using a bench scraper, incorporating it until dough forms a ball.
- Knead dough with your hands by flattening the ball, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough is soft and smooth, about 10 minutes.
- Shape dough into a ball. Place in a bowl and cover with plastic wrap. Refrigerate until firm, 30 minutes to 1 hour.
- Divide the dough into 3 equal portions. Flatten the first portion and pass through the thickest setting of the pasta machine. Dust with more flour, fold in half like a book and repeat 3 to 4 times, flouring, folding, and passing through the thickest setting,until the dough is smooth in texture, even in size, and no longer sticky.
- Move the pasta machine to a middle setting and pass each sheet through once. Move to the next-to-last setting and pass through once. Cut in half. Repeat with remaining 2 portions.
- Add the tagliatelle attachment to the pasta machine and pass each piece through. Roll the machine handle with one hand and collect the pasta with the other.
- Gently toss pasta with some more flour. Air dry for 30 minutes.
- Cook tagliatelle in plenty of salted, boiling water until tender yet firm to the bite, 3 to 5 minutes.
Nutrition Facts : Calories 297.3 calories, Carbohydrate 49.2 g, Cholesterol 139.5 mg, Fat 4.8 g, Fiber 1.6 g, Protein 12.8 g, SaturatedFat 1.3 g, Sodium 92.6 mg, Sugar 0.5 g
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 SALAMI, OLIVES, AND OVEN-ROASTED ROMATOES
Steps:
- Preheat oven to 375 F. Place tomatoes on rimmed baking sheet and drizzle with 1 gtablespoon 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. 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.
Tips:
- Use high-quality ingredients for the best flavor. Look for fresh vegetables, flavorful cheese, and authentic Italian pasta.
- Don't overcook the pasta. Cook it al dente, or slightly firm to the bite, to maintain its texture and flavor.
- Roast the tomatoes in advance to concentrate their flavor. This can be done up to a few days ahead of time.
- Use a large skillet or pot to cook the sauce. This will give the ingredients plenty of room to cook evenly and prevent overcrowding.
- Season the sauce to taste with salt, pepper, and red pepper flakes. You can also add a touch of sugar to balance the acidity of the tomatoes.
- Serve the pasta immediately with grated Parmesan cheese and chopped parsley.
Conclusion:
This tagliatelle with salami, olives, and oven-roasted tomatoes is a delicious and easy-to-make weeknight meal. The roasted tomatoes add a sweet and smoky flavor to the sauce, while the salami and olives provide a salty and savory balance. This dish is sure to please everyone at the table.
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