Rigatoni With Spicy Italian Salami, Cherry Tomatoes, Olives And Capers

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20 cherry tomatoes

5 teaspoons extra-virgin olive oil

Kosher salt and freshly ground pepper

1/2 pound spicy soppressata, halved and thinly sliced

2 garlic cloves, minced

1/4 cup dry white wine

1/4 cup pitted kalamata olives, halved

1/4 cup drained capers

1/4 cup chopped flat-leaf parsley

1/2 pound rigatoni

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