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INGREDIENTS 20 vine cherry tomatoes on the vine 2 tsp extra virgin olive oil & 1 tblsp olive oil Salt & freshly ground black pepper 8 ounces sliced spicy salami (such as Sopressa Vicentina) 2 garlic cloves, minced 1/4 cup dry white wine 1/4 cup pitted kalamata olives 1/4 cup extra fine capers 1/4 cup coarsely chopped fresh flat-leaf parsley 8-10 ounces rigatoni pasta

METHOD Preheat oven to 375F. Place tomatoes on a small baking sheet and drizzle with 2 teaspoons olive oil. Sprinkle with salt and pepper. Roast the tomatoes in the oven for about 8 minutes or until they begin to split. Remove from the oven and allow them to cool slightly.

Put a large pot of water on to boil.

Heat a tablespoon of oil in a large heavy saute pan over medium heat. Add the spicy salami and cook for 30 seconds on each side until light golden in colour. Remove the salami from the pan and set it aside.

Return the pan to the heat, add the garlic and saute for 1 min or until tender. Add the tomatoes and saute for 3 minutes. Add the wine and simmer for 3 mins or until reduced by about half. Add the olives and capers and toss gently. Bring the mixture to a simmer and add the salami and parsley.

Meanwhile cook pasta for 8 minutes or until al dente. Drain it and toss it in the pan with the sauce.

Season the pasta to taste with salt and pepper. Transfer the pasta to plates, spooning any extra salami and tomato mixture from the pan around the pasta and serve.

If you'd like to try more of Curtis' no-fuss recipes, his book is called 'Relaxed cooking with Curtis Stone', and it's on the bookstore shelves now.