about this recipe and how good it is. I used grape tomatoes, half yellow and half red.
Pasta with Kalamata Olives & Roasted Cherry Tomato Sauce
Recipe By : Bon Appétit March 2002
Serving Size : 6
2 1/2 lbs cherry tomatoes, halved
1/3 cup olive oil
5 cloves garlic, minced
1 Tbs balsamic vinegar
1/4 tsp dried crushed red pepper
3 Tbs chopped fresh oregano
1 lb farfalle (bow-tie) pasta
1/2 cup halved pitted Kalamata olives or other
-- brine-cured black olives
1/4 cup drained capers
6 oz feta cheese, crumbled (about 1 1/4 cups)
1/4 cup pine nuts, toasted
1. Position rack in center of oven and preheat to 375°F.
2. Combine tomatoes, oil, garlic, vinegar, and crushed red pepper in 13- x
9- x 2-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 made 2 hours ahead. Let stand at room
temperature.)
3. Cook pasta in large pot of boiling salted water until just tender but
still firm to bite. Drain. Return 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; sprinkle with pine nuts and serve.
Recipe Source: Bon Appétit March 2002
- - - - - - - - - - - - - - - - - -
http://www.epicurious.com/recipes/food/views/pasta-with-kalamata-olives-and-roasted-cherry-tomato-sauce-106310
Pasta with Kalamata Olives & Roasted Cherry Tomato Sauce
Recipe By : Bon Appétit March 2002
Serving Size : 6
2 1/2 lbs cherry tomatoes, halved
1/3 cup olive oil
5 cloves garlic, minced
1 Tbs balsamic vinegar
1/4 tsp dried crushed red pepper
3 Tbs chopped fresh oregano
1 lb farfalle (bow-tie) pasta
1/2 cup halved pitted Kalamata olives or other
-- brine-cured black olives
1/4 cup drained capers
6 oz feta cheese, crumbled (about 1 1/4 cups)
1/4 cup pine nuts, toasted
1. Position rack in center of oven and preheat to 375°F.
2. Combine tomatoes, oil, garlic, vinegar, and crushed red pepper in 13- x
9- x 2-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 made 2 hours ahead. Let stand at room
temperature.)
3. Cook pasta in large pot of boiling salted water until just tender but
still firm to bite. Drain. Return 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; sprinkle with pine nuts and serve.
Recipe Source: Bon Appétit March 2002
- - - - - - - - - - - - - - - - - -
http://www.epicurious.com/recipes/food/views/pasta-with-kalamata-olives-and-roasted-cherry-tomato-sauce-106310