
. . . and the video . . .
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
6 ounces chevre (goat cheese—feta will do fine), crumbled (about 1 1/4 cups)
1/4 cup pine nuts, toasted
Parmigiano Reggiano to taste
Position rack in center of oven and preheat to 375°F. Combine tomatoes, oil, garlic, vinegar, oregano and crushed red pepper in a glass baking dish. Season to taste with salt and pepper. Roast until tomatoes are tender and juicy, stirring occasionally, about 45 minutes. (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 and olives. Stir over medium heat until heated through, about 2 minutes. Add goat cheese and stir until melted and creamy, about 2 minutes. Divide pasta among 6 plates; sprinkle with pine nuts and Parmigiano Reggiano and serve.
oh dear...you make me so hungry now...(having just returned from London and been stuck on the train for nearly two hours...). was a bit upset but now seeing all your beautiful food, i am a happy woman again!=P
ReplyDeleteIngrid,
ReplyDeleteThat's a great recipe and very simple to prepare (except for cutting up all those cherry tomatoes.) You can have it all done in less than 30 minutes!
I'd mail you some but I don't think it would arrive in great condition . . .