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Mediterranean Roasted Tomato Pasta

August 20, 2008

I didn’t think I ate pasta that much until I started posting all of these recipes. It’s just that I love meals eaten out of one bowl, so pastas, curries, stir-fry and soup all fit that bill. This pasta I made last night comes from Bon Appetit, but I’ve changed it around a bit to add more veg and eliminate olives, which Greg doesn’t like. This is pasta for adult tastes- its pungent and a little spicy, from the pepper, capers and feta, but a little sweet from the tomatoes. If you’d like to make it more palatable for kids, you can assemble everything, leaving out the capers, olives and oregano (or substitute basil for the oregano), serve the kids the feta tomato mixture, then stir the olives, capers and oregano in at the end and serve to the adults. Some chunked grilled chicken would be good in this too. Be sure to use a good quality feta so that it will melt well. Greg gave this one good reviews- he confirmed it was worth the wait to eat at 10 pm. Serves 4-6.

Ingredients

  • 2 1/2 pounds cherry tomatoes, halved
  • 2 T olive oil
  • 5 garlic cloves, minced
  • 1 T balsamic vinegar
  • 1/4 t dried crushed red pepper
  • 2 medium zucchini, sliced into rounds, then halved
  • Salt & Pepper
  • 2 T chopped fresh oregano
  • 1 pound dried farfalle (bow-tie) pasta
  • 1/2 c halved pitted Kalamata olives or other brine-cured black olives (optional)
  • 1/4 c drained capers
  • 6 oz feta cheese, crumbled (about 1 1/4 cups)

Direcitons:

Preheat oven to 375°. Combine tomatoes, 1 T oil, garlic, vinegar, and crushed red pepper in 13x9x2-inch glass baking dish. Season to taste with salt and pepper. Combine 1 T oil and zucchini, season with salt and pepper, then spread into one layer on a baking sheet. Put zucchini and tomatoes in oven and roast until zucchini is tender and lightly browned (about 30 minutes) and 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 until al dente and drain, saving 1 c pasta water. Return pasta to pot and add tomato mixture, zucchini, olives, and capers, and enough pasta water to loosen the sauce. Stir over medium heat until heated through, about 2 minutes. Add feta and stir until melted and creamy, about 2 minutes.

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One Comment leave one →
  1. Amanda permalink
    September 14, 2008 9:52 pm

    I made this for dinner last week and Dan and I both thought it was yummers. The tomatoes made the whole house smell delicious while they were roasting. I think next time I’d use more zucchini, and also slice it a little thicker – it got kind of shriveled up in the oven.

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