Farfalle Pasta with Slow Roasted Tomato Compote

Total Time:
4 hr
Prep:
4 hr

Yield:
4 servings

Ingredients
  • 1/2 pound farfalle (bowtie) pasta, cooked
  • 16 slow roasted tomatoes, halved (recipe follows)
  • 1/4 cup Calmata olives, pitted and chopped
  • 1 1/2 teaspoons roasted garlic, mashed
  • 1 tablespoon capers, drained
  • 2 tablespoons reduced balsamic vinegar
  • 1/4 cup fresh basil, chiffonade
  • For roasted tomatoes:
  • 8 plum tomatoes, sliced in half, lengthwise
  • 2 cloves garlic, minced
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh rosemary
  • 3 tablespoons olive oil
  • Salt and pepper, to taste
Directions

Julienne the roasted tomatoes. Add the olives, garlic, capers, vinegar and basil. Toss tomato mixture with pasta.

For roasted tomatoes:

Preheat oven to 250 degrees F.

Toss all ingredients in a large bowl. Arrange tomatoes, cut-side up, on an oiled cookie sheet. Roast in oven for 3 1/2 hours or until tomatoes have reduced in size by 1/2.


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