Pasta with Kalamata Olives and Roasted Cherry Tomato Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 1/3 cup olive oil
- 1 tablespoon balsamic vinegar
- 1/4 cup drained capers
- 1/4 teaspoon dried crushed red pepper
- 5 garlic cloves, minced
- 3 tablespoons chopped fresh oregano
- Carbohydrate 70 g(23%)
- Cholesterol 28 mg(9%)
- Fat 25 g(39%)
- Fiber 7 g(27%)
- Protein 17 g(35%)
- Saturated Fat 7 g(35%)
- Sodium 487 mg(20%)
- Calories 568
Preparation Position rack in center of oven and preheat to 375°F. Combine tomatoes, oil, garlic, vinegar, and crushed red pepper 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. (Can be made 2 hours ahead. Let stand at room temperature.) 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.
Preparation Position rack in center of oven and preheat to 375°F. Combine tomatoes, oil, garlic, vinegar, and crushed red pepper 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. (Can be made 2 hours ahead. Let stand at room temperature.) 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.
