1. Preheat oven to 375 degrees F. Place tomatoes on a baking sheet, drizzle with 2 tsp. olive oil and salt and pepper. Roast for about 8 minutes. Remove and let cool.
2. Bring pot of salted water to a boil. Heat the remaining 3 tsp. of oil in a large saute pan over medium heat. Add salami, cook for 30 seconds on each side. Remove salami from pan and reserve. Return pan to the heat, add garlic and saute for 3 minutes.
3. Add wine, simmer for about 3 minutes. Add olives and capers. Bring the mixture to a simmer and add the salami and parsley. Meanwhile, cook pasta in the boiling water for 8 minutes, until al dente. Drain and toss it in the pan with the sauce. Season with salt and pepper.
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|Serving Size: 1 Serving (2779g)|
|Recipe Makes: Servings|
|Calories from Fat: 280 (40%)|
|Amt Per Serving||% DV|
|Total Fat 31.2g||42 %|
|Saturated Fat 4.3g||21 %|
|Monounsaturated Fat 19.9g|
|Polyunsanturated Fat 4.7g|
|Cholesterol 0mg||0 %|
|Sodium 581.7mg||20 %|
|Potassium 5951.9mg||157 %|
|Total Carbohydrate 101.9g||30 %|
|Dietary Fiber 31.2g||125 %|
|Sugars, other 70.6g|
|Protein 22.8g||33 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 707
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