Friday, February 1, 2008

Pasta with Kalamata Olives and Roasted Cherry Tomato Sauce

A great comfort food recipe from Bon Appetit which is really easy and doesn't require a lot of changes.

Be careful of how much pine nuts you are adding, it can overpower the taste of everything else. I myself use less than the recipe suggests, but don't omit it completely as the crunchiness is really fun.

Feta can completely disappear if you add it too soon, wait to add it at the end, just before serving. If you don't want to use feta, you can use Parmesan but the taste changes into something else, which is also nice:)

Be careful with the salt also as olives, capers and feta are all salty.

To make it a more complete meal you can add shredded roasted or grilled chicken to the pasta before serving.



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
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

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.

Makes 6 servings.

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