Sunday, August 12, 2007

Fettuccine with Salami, Olives and Oven-Roasted Tomatoes

Tonight's dinner comes from the September 2007 edition of Bon Appetit and was very yummy. I saw the photo for this meal last week and new I just had to try it....and soon. Its in the quick menu section and was also served with a great salad. This meal didn't take a lot of time to prepare and was delicious. I just love salami, but don't eat it very often due to the high fat content. But I think its ok every once in a while to have a treat.

I apologize for not writing too much on my blog lately, but it was difficult to find the time whilst my parents were visiting. Unfortunately for me, they have gone home to Australia, but for my readers, it will free up my time to work a bit more on my blog. I hope you enjoy this recipe :)

Fettuccine with Salami, Olives and Oven-Roasted Tomatoes
(Serves 4)

2 12oz packages cherry tomatoes (or heirloom if you have them)
2 tbs extra virgin olive oil, divided
8oz spicy Italian salami
3 garlic cloves, minced
1/3 cup dry white wine
1/2 cup black pitted olives
1/3 cup drained capers
1/2 cup fresh Italian parsley, chopped
12oz fresh fettuccine

1. Preheat oven to 375F. Place tomatoes on a baking sheet and drizzle with 1tbs of olive oil. Sprinkle with salt and pepper. Roast tomatoes until slightly wrinkled and starting to split, about 30 minutes. Remove tomatoes from oven and set aside.

2. Meanwhile, heat remaining 1 tbs oil in heavy skillet over medium heat. Add salami and minced garlic, saute 30 seconds. Transfer to a bowl. Add wine to same skillet and 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.

3. Cook pasta in a pot of boiling, salted water until al dente. Drain, add sauce to pasta and toss to warm through. Serve with salad.

Mixed Greens with Goat Cheese and Toasted Walnuts
(serves 4)

1 1/2 tbs tarragon vinegar
2 1/2 tbs plus 3/4 cup goat cheese, crumbled
6 tbs olive oil
2 tbs water
2 tbs fresh tarragon, chopped
6 cups mixed greens
1 cup toasted walnuts

1. Whisk vinegar and 2 1/2 tbs goats cheese until smooth. Gradually whisk in oil, then 2 tbs water and fresh tarragon. Season with salt and pepper. Add greens to bowl and toss with dressing. Top with remaining goat cheese and walnuts.

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