Pasta with Kalamata Olives and Roasted Cherry Tomato Sauce

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

Ingredients

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

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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