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Pasta with roast tomato, gordal and hojiblanca olive sauce Recipe
Prep. time: A few minutes
Cooking time: 30-35 minutes
Difficulty: Easy
Ingredients
- 125 ml / ½ cup halved green Gordal olives
- 125 ml / ½ cup halved black Hojiblanca olives
- 320-400 g of pasta (short-cut pasta is better)
- 8 ripe tomatoes
- 2 Tbsp. chopped capers
- 1 Tbsp. balsamic vinegar
- 1 Tbsp. sugar
- 3 Tbsp. extra virgin olive oil
- Fresh bay leaves (optional)
- Sea salt and freshly ground pepper to taste
Method
- Peel and halve the tomatoes, and place in an oiled dish.
- Season them with salt and pepper, and sprinkle with sugar and capers. Drizzle with oil and vinegar.
- Roast in an oven pre-heated to 200°C / 400°F for about 20 or 30 minutes until well cooked.
- Remove the dish from the oven, cut up the tomatoes, add the olives and return to the oven for another 5 minutes.
- Cook the pasta according to the instructions on the package. Drain it and serve with the sauce. Garnish with fresh bay leaves.
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