Lady Moon Farms

Fresh Organic Produce Along the East Coast

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Pasta With Kalamata Olives and Roasted Cherry Tomato Sauce

Roasting cherry tomatoes brings out the sweetness and makes for a perfectly delicious pasta dish.
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Prep Time 30 mins
Cook Time 1 hr
Total Time 2 hrs
Servings 6 People

Ingredients
  

  • 2 1/2 Pounds Grape tomatoes cut in half
  • 1/3 Cup Olive oil
  • 6 Cloves Garlic minced
  • 1 Tbs Balsamic vinegar
  • 1/4 Tsp Crushed red pepper flakes
  • 3 Tbs Fresh parsley chopped
  • 1 Pound Bow-tie pasta
  • 1/2 Cup Kalamata olives pitted and coarsely chopped
  • 1/4 Cup Capers
  • 8 Ounces Crumbled feta
  • 1/4 Cup Pine nuts toasted

Instructions
 

  • Pre-heat the oven to 375 F. and wash the tomatoes.
  • Cut the tomatoes in half.
  • Measure your vinegar and pepper flakes.
  • Mince the garlic.
  • In a large bowl combine the tomatoes, oil, vinegar, garlic and red pepper flakes.
  • Pour the mixture in a large baking dish and roast in the oven for 45 minutes.
  • While the tomatoes are roasting chop the parsley.
  • Pit and chop the olives.
  • Toast the pine nuts on medium heat until they are lightly browned.
  • Measure the cheese, capers and olives and set aside.
  • Cook the pasta in a large pot of salted water until it is just cooked, still firm.
  • The tomatoes are cooked when soft to the touch.
  • Drain the pasta and return to the pan and over medium heat add the tomatoes, olives, capers and parsley.
  • Stir until the ingredients are mixed and heated through.
  • Add the feta cheese and pine nuts and serve with your favorite crusty bread.
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