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
Directions
Julienne the roasted tomatoes. Add the olives, garlic, capers, vinegar and basil. Toss tomato mixture with pasta.
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
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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By anita_jones24_5...
Pleasant Hill, CA
on September 16, 2010
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One of my favorite parts of summer is my tomato garden. I love them best sliced with a little salt and pepper, but love to try every recipe I can get my hands on. I make several variations of roasted tomato pasta which my husband and daughter like. I made this one last week and my husband said this was the best ever, and to please only use this one in the future.
The roasting brings out the sweetness and full flavor of the tomatoes. I am making it again tonight. Long live summer! Jane, I am not sure what happened when you fixed this (maybe the tomatoes weren't too flavorful? but I recommend you try it again.
By JanieVR
Kirkland, WA
on July 07, 2009
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After all of the time I spent on this recipe I was very disappointed by the results. I felt that the flavors did not blend leaving a plate of individual, strong flavors interspursed with bland pasta. I will not moke this again.
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