Ingredients
- 1/2 pound farfalle (bowtie) pasta
- cooked
- 16 slow roasted tomatoes
- halved (recipe follows)
- 1/4 cup Calmata olives
- pitted and chopped
- 1 1/2 teaspoons roasted garlic
- mashed
- 1 tablespoon capers
- drained
- 2 tablespoons reduced balsamic vinegar
- 1/4 cup fresh basil
- chiffonade
- 8 plum tomatoes
- sliced in half
- lengthwise
- 2 cloves garlic
- minced
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh rosemary
- 3 tablespoons olive oil
- Salt and pepper
- to taste
Instructions
- Julienne the roasted tomatoes.
- Add the olives, garlic, capers, vinegar and basil.
- Toss tomato mixture with pasta.
- Preheat oven to 250 degrees F.
- Toss all ingredients in a large bowl.
- Arrange tomatoes, cut-side up, on an oiled cookie sheet.
- Roast in oven for 3 1/2 hours or until tomatoes have reduced in size by 1/2.
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