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.

Optional add-ins:

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.



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