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Pasta with roast tomato and olive sauce Recipe
Flavors of Spain
Total time: 30 to 60 minutes
Prep. time: 5 minutes
Cooking time: 30 minutes
Difficulty: Easy
Ingredients
For 4 servings
- 350 g (12 oz.) pasta (a short-cut pasta is better)
- 1 kg (2 lbs.) ripe tomatoes
- 250 ml (1 cup) halved green and black olives
- 2 tablespoons chopped capers
- 1 tablespoon Modena (balsamic) vinegar
- 1 tablespoon sugar
- 3 tablespoons virgin olive oil
Method
- Peel and halve the tomatoes and place in an oiled baking dish.
- Season with salt and pepper and sprinkle with the sugar and capers.
- Drizzle with the oil and vinegar.
- Roast in a pre-heated oven at 250°C / 475°F for approximately 20-30 minutes until well cooked.
- Remove the dish from the oven, cut up the tomatoes, add the olives and return to the oven for 5 minutes longer.
- Cook the pasta according to the instructions on the packet. Drain and serve with the sauce.
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