Farfalle Pasta with Slow Roasted Tomato Compote |
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Prep Time: 240 Minutes Cook Time: 0 Minutes |
Ready In: 240 Minutes Servings: 4 |
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Ingredients:
1/2 pound farfalle (bowtie) pasta, cooked |
16 slow roasted tomatoes, halved |
1/4 cup calmata olives, pitted and chopped |
1 1/2 teaspoons roasted garlic, mashed |
1 tablespoon capers, drained |
2 tablespoons reduced balsamic vinegar |
1/4 cup fresh basil, chiffonade |
8 plum tomatoes, sliced in half, lengthwise |
2 cloves garlic, minced |
1 tablespoon chopped fresh thyme |
1 tablespoon chopped fresh parsley |
1 tablespoon chopped fresh rosemary |
3 tablespoons olive oil |
salt and pepper, to taste |
Directions:
1. Julienne the roasted tomatoes. Add the olives, garlic, capers, vinegar and basil. Toss tomato mixture with pasta.
2. For roasted tomatoes:
3. Preheat oven to 250 degrees F.
4. Toss all ingredients in a large bowl. Arrange tomatoes, cut-side up, on an oiled cookie sheet. Roast in oven for 3 1/2 hours or until tomatoes have reduced in size by 1/2.
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