Pasta with Kalamata Olives and Roasted Cherry Tomato Sauce

Pasta with Kalamata Olives and Roasted Cherry Tomato Sauce
Photo by Brian Leatart

Ingredients

  • ¼ cup capers
  • 1/3 cup olive oil
  • 2 ½ pounds cherry tomatoes
  • ¼ teaspoon dried crushed red pepper
  • ½ cup pitted Kalamata olives or other brine-cured black olives
  • 1 pound farfalle (bow-tie) pasta
  • 6 ounces feta cheese, crumbled
  • + 4 more ingredients
    • 5 garlic cloves
    • ¼ cup pine nuts
    • 1 tablespoon balsamic vinegar
    • 3 tablespoons fresh oregano

Position rack in center of oven and preheat to 375°F. Combine tomatoes, oil, garlic, vinegar, and crushed red pepper in 13x9x2-inch glass baking dish. Season to taste with salt and pepper. Roast until tomatoes are tender and juicy, stirring occasionally, about 45 minutes. Stir in oregano. (Can be...

View full recipe at Epicurious

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