Recipe courtesy of Daniel Mattrocce

Farfalle Pasta with Slow Roasted Tomato Compote

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  • Total: 4 hr
  • Prep: 4 hr
  • Yield: 4 servings


For roasted tomatoes:


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

For roasted tomatoes:

  1. Preheat oven to 250 degrees F.
  2. 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.