You are here: Home » Recipes » Pasta with Olive Tomato Bruschetta Pasta with Olive Tomato Bruschetta Recipe by motherchic Yield 6 servings Prep 10 minutes Cook 40 minutes PrintEmail Ingredients 6 -- Roma tomatoes, halved lengthwise2 teaspoons olive oil1/2 teaspoon salt1/4 teaspoon black pepper2 tablespoons fresh basil, minced1 (6 oz) can California black ripe olives, sliced1/4 cup Parmesan cheese, grated1 pound bow tie pasta3 tablespoons olive oil2 cloves garlic, minced1/2 cup roasted red bell pepper, diced1 cup heavy cream1/4 cup fresh basil, minced1/2 teaspoon salt1/4 teaspoon black pepper1/3 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.