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
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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


  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.
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