Monday, August 08, 2011

Pasta with roasted tomato sauce

So, in the last three weeks, our CSA has netted us 6 pint containers of cherry/grape tomatoes. Plus the regular "slicing" tomatoes -- big heirloom ones. That's a lot of tomatoes.
What to do with all the little tomatoes? Some are for salads, of course.
Most, though, went into this last week. Oh, and one note. I don't often have 45 minutes before I even start preparing dinner -- the short people demand dinner that can be cooked quicker than that. So I roasted the tomatoes the night before, and stuck in the fridge so Ernie wouldn't have to rush around the kitchen on a Monday night.
I think you could probably leave out the olives complete, and double the capers, and it'd be just as good. Maybe I'll do that next time.

from Epicurious

2 1/2 pounds cherry tomatoes, halved
1/3 cup olive oil
5 garlic cloves, minced
1 tablespoon balsamic vinegar
1/4 teaspoon dried crushed red pepper (omitted for little people)
3 tablespoons chopped fresh oregano

1 pound farfalle (bow-tie) pasta
1/2 cup halved pitted Kalamata olives or other brine-cured black olives
1/4 cup drained capers
6 ounces feta cheese, crumbled (about 1 1/4 cups)
1/4 cup pine nuts, toasted
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Position rack in center of oven and preheat to 375°F. Combine tomatoes, oil, garlic, vinegar, and crushed red pepper (if using) in 13x9x2-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.
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.

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