Roasted Tomato and Olive Pasta
- Yield 4-6 servings
- Prep 10 minutes
- Cook 20 minutes
- 1 pint Cherry tomatoes - cut in half
- 4 cloves Garlic chopped finely
- 1 cup Balsamic Vinegar
- 1/2 cup olive oil
- 1 -- Small can black olives, sliced and drained
- 1 box Bow Tie Pasta
- 1 -- Small Container Feta Cheese
- 1 cup Pine Nuts
Preheat Oven 350 Degrees
Toss tomatoes and garlic in oil and vinegar on a foil lined cookie sheet.
Bake 20 minutes. Tomatoes will start to char.
Boil pasta according to package directions. Drain.
Remove tomatoes. Toss tomatoes/garlic mixture with pasta, olives, feta cheese, pine nuts and serve.
Leftover roasted chicken.
Shrimp – place peeled and deveined shrimp on cookie sheet with 1 T olive oil and 1/2 tsp each of salt and pepper. Toss well and roast 8-10 minutes until pink and cooked through.