If you want an absolutely delicious, fast meal, this is it. For me, this is a pantry meal, because I have these ingredients most of the time. If you don’t make the tapenade, you can buy it at the grocery store, sometimes in the refrigerated case and sometimes on an aisle. The tomatoes are a “do ahead,” and this time of year roasted tomatoes are always in my fridge.
- 2 TBSP extra virgin olive oil
- 3-4 ounces thinly sliced salami, cut in strips
- 1-2 cups roasted tomatoes*
- 1/4 cup black olive tapenade
- 1/2 lb cooked spaghetti (cook 2 min. short of cooking time, reserve 1 cup cooking water)
- Chicken broth
- Grated parmesan cheese
- In a large skillet on medium heat, saute salami until the fat starts to render.
- Add roasted tomatoes and tapenade. Heat through.
- Toss in cooked spaghetti.
- Add pasta water and/ or broth as needed to create sauce. You can also use extra oil, if you want it a little richer.
- Serve with grated parmesan.
- 2 containers cherry or grape tomatoes
- Sun dried tomatoes, chopped (the equivalent of a half of a medium jar)
- 5 cloves of smashed, peeled garlic
- Extra virgin olive oil
- Red pepper flakes to taste
- Salt and pepper
- 2-3 tsp dried oregano
- Heat oven to 400°. Drizzle bottom of a 9 x 13 glass baking dish with oil. Poke hole a in grape tomatoes, and place in baking dish with sun-dried tomatoes and garlic. Drizzle with oil and toss to coat. Sprinkle with red pepper, oregano, salt, and pepper. Bake 45 minutes stirring every 15 minutes, leave uncovered.