This is a wonderful and easy pasta dish that is impressive enough for a company dinner and easy enough for a weeknight meal. Leftovers are great too (if there are any:).
This recipe uses cherry tomatoes which tend to be a bit sweeter than most tomatoes you can purchase during off-peak seasons. And roasting teases out even more sweetness from them than if they were eaten raw. Add a bit of balsamic vinegar to the roasting process and, voila, they are full of fabulous flavor!
Pasta with Roasted Cherry Tomatoes and Kalamata Olives (adapted from Bon Appetit, 2002)
- 2 1/2 lbs. cherry (or grape) tomatoes, halved
- 1/3 cup olive oil
- 5 garlic cloves, minced
- 1 Tbsp. balsamic vinegar
- 1/4 tsp. red pepper flakes
- 3 Tbsp. chopped fresh oregano (or 1 Tbsp. dried)
- 1 lb. farfalle pasta
- 1/2 cup pitted Kalamata olives, halved or chopped
- 1/4 cup drained capers
- 6 oz. Feta cheese, crumbled (about 1 1/4 cups)
- Position rack in center of oven and preheat to 375 degrees Fahrenheit. Spray a 9″ x 13″ inch baking dish with non-stick cooking spray and then combine in dish: tomatoes, oil, garlic, vinegar and crushed red pepper. Season to taste with fresh pepper and a small amount of salt (there’s plenty of salt in the rest of the dish). Roast until tomatoes are tender and juicy, stirring occasionally, about 45 minutes. Stir in oregano.
- Measure and have ready the capers, olives, and feta cheese. (I like to rinse them under cold water to removed excess salt but that is personal choice. If doing so, gently pat dry after the rinse).
- Cook the pasta in a large pot of boiling water until just tender but still firm to the bite. Drain and return pasta to pot. Add tomato mixture, olives and capers. Stir over medium heat until heated through, about 2 minutes. Add feta and stir until melted and creamy, about 2 minutes. Divide pasta among 6 plates. Serve and enjoy!