Roasted Cherry Tomato Pasta
Recipe type: Pasta
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 3 Cups
A colorful bow-tie pasta that brings out the flavor in an abundance of cherry tomatoes.
  • 2 pint baskets of mixed cherry tomatoes
  • 4 cloves garlic, or more to taste
  • ¼ cup extra virgin olive oil
  • About ½ cup fresh basil leaves, sliced crosswise into slender ribbons
  • Salt and freshly ground black pepper to taste
  • 1 pound farfalle (bow tie) pasta
  • ½ cup kalamata olives, halved lengthwise
  • 8 ounces feta cheese, crumbled
  1. Preheat oven to 300 degrees. Wash and stem cherry tomatoes, cutting the larger ones in half to get a roughly uniform size. Place in a 1 quart baking dish in a single layer.
  2. Slice garlic into thick slivers and toss with tomatoes. Drizzle olive oil over all, sprinkle with a couple tablespoons of basil, season with salt and pepper, and stir a couple of times to mix.
  3. Slide baking dish into the oven and roast for about an hour, stirring occasionally, until the tomatoes are starting to collapse and release their juices.
  4. Meanwhile, bring a large pot of liberally salted water to boil and cook the pasta until al dente. Drain and place in a large serving dish.
  5. Remove sauce from the oven and spoon over the pasta. Sprinkle olives and feta over the pasta and toss. Garnish with the remaining basil and season with salt and pepper to taste.
  6. Serve hot or cold.