Sunday, June 14, 2009

Pasta with Roasted Cherry Tomato Sauce

We ended up with a lot of leftover cherry tomatoes (thanks to buying at Costco) after Madeleine's birthday party. I wasn't sure what to do with them until I found this recipe. I halved the recipe because I didn't have 2 1/2 lbs of cherry tomatoes. This would be a great recipe if you had several cherry tomato plants that have gone wild or if you too, bought too many cherry tomatoes at Costco. We all enjoyed it. You really can't go wrong with a light pasta meal of cherry tomatoes and black olives (plus some balsamic vinegar). I wish I had more cherry tomatoes...

Original calls for 3 oz (or a fat 1/2 c) of feta cheese. If using feta, stir in after adding the tomatoes, until it is melted and creamy, about 2 minutes

Pasta with Roasted Cherry Tomato Sauce
adapted from Bon Appetit

1 1/4 lbs cherry tomatoes, halved
3 T olive oil
3 garlic cloves, minced
1/2 T balsamic vinegar
1 1/2 T fresh oregano, chopped
8 oz farfelle or other chunky pasta
1/4 c pitted Kalamata olives, halved
2 T drained capers (optional)
Parmesan, grated
2 T pine nuts, toasted

Combine tomatoes, olive oil, garlic, and vinegar in a 13 x 9" glass baking dish. Season to taste with salt and pepper. Roast in a preheated 375 degrees oven for about 45 minutes, or until tender and juicy, stirring occasionally. Stir in oregano (can be made 2 hours ahead---let stand at room temperature).

Cook pasta until al dente in a large pot of salted boiling water. Drain and return to pot. Add tomatoes, olives, and capers. Stir over medium heat until heated through, about 2 minutes. Grate Parmesan cheese over top and sprinkle with pine nuts. Serve.

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