Roast Tomato and Salami Pasta

Roast Tomato and Salami Pasta

Roast Tomato and Salami Pasta

This is a lovely crisp pasta supper packed with oodles of flavour and a deeply satisfying punch of sharpness.  Raspberry vinegar works beautifully with tomatoes giving it an intensity that is quite unexpected and it really is central to the flavour here.  As with all pasta dishes, the choice of pasta shape impacts the flavour, with this dish you do need little cups, shells, curls or orichetti to hold the light sauce.
As the olive oil is also a base flavour in this dish, ensure you have a really lovely strong peppery one!

350 grams pasta shells, elbows or other cavity-shape
6 Roma tomatoes, quartered
¼ cup raspberry vinegar
100 grams salami, cut into rounds
3 cloves garlic, whole
4-5 tablespoons very good olive oil
Salt, pepper
Plenty of thyme, parsley and oregano
50 grams parmesan or pecorino cheese, shaved

Pre-heat oven to 175°C

Line a baking tray with baking paper ensuring the whole tray is lined and the paper is high up the sides, then place the tomatoes, garlic cloves, parsley, thyme and salami in the pan.  Drizzle over the raspberry vinegar and the olive oil then liberally sprinkle with salt and pepper.
Place in a moderately hot oven and cook until the tomatoes are just starting to collapse - about 15 mintues.  The salami should be crisp at the edges but still soft in the middle - glistening with its lovely juices!

Roast Tomato and Salami PastaWhile the tomatoes are cooking, boil the pasta to just under al dente, leaving a little bit of room for extra cooking.
Remove the tomatoes from the oven when done, and drain the pan juices over the cooked pasta.  Fold through, making sure all the pasta has a good covering.
Use a knife to smoosh the garlic from its skins and break up the soft flesh.  Stir through the pasta with plenty of extra baby oregano leaves.
Lastly fold in half the tomatoes and all the baked salami, mixing it well into the pasta then top off with the remaining tomatoes and plenty of parmesan shavings.

Serve with a final flourish of extra olive oil and a grating of black pepper.

Raspberry vinegar is much sharper and tangy than Balsamic vinegar, however in a bind you could use balsamic if you didn't have Raspberry vinegar! 

The baked salami contributes a smokey, garlicky depth to the sauce that is fabulous.  However, for a vegetarian version with just as much punch, substitute green and red capsicums in place of the salami.