Pasta with Olive Tomato Bruschetta
- Yield 6 servings
- Prep 10 minutes
- Cook 40 minutes
Ingredients
- 6 -- Roma tomatoes, halved lengthwise
- 2 teaspoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh basil, minced
- 1 (6 oz) can California black ripe olives, sliced
- 1/4 cup Parmesan cheese, grated
- 1 pound bow tie pasta
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 cup roasted red bell pepper, diced
- 1 cup heavy cream
- 1/4 cup fresh basil, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup Parmesan cheese, grated
Instructions
Preheat oven to 400 degrees. Place tomatoes, cut size up, on a large baking sheet lined with parchment paper. Sprinkle with olive oil, salt and pepper. Bake tomatoes for approximately 20 minutes, sprinkle with 2 TBSP finely minced basil, sliced olives and 1/4 cup Parmesan cheese. Bake for 5 – 8 more minutes, until Parmesan is golden and bubbly; set aside, keep warm. Meanwhile, in a large pot of boiling salted water, cook pasta according to package directions. Drain and place in a large bowl.
In a large skillet heat olive oil, add garlic, cook for 1 minute. Add diced roasted red peppers, cream, basil, salt and pepper. Stirring constantly, simmer for 3-4 minutes; add 1/4 cup Parmesan cheese. Stir and cook till Parmesan is melted. Pour over pasta, toss to combine.
To serve:
Place pasta onto 4 plates, top with the roasted olive-tomato bruschetta.
* This is such an easy meal to make and the roasted olive tomato bruschetta is absolutely fabulous. I hope you enjoy it as much as we do.
