Pasta with Roast Tomato and Olive Sauce

A simple recipe incorporating Spanish Olives with tomatoes and pasta


Peel and halve the tomatoes and place in an oiled oven dish.

Season with salt and pepper and sprinkle over the sugar and capers

Drizzle with oil and vinegar.

Roast in a preheated oven at 250oC for around 20 or 30 minutes until well cooked.

Remove the dish from the oven, cut up the tomatoes, add the olives and return to the oven for a further 5 minutes.

Cook the pasta according to the instructions on the packed. Drain and serve with the sauce.


Maciena Vinegar 1 Tablespoon
Chopped Capers 2 Tablespoons
Halved Green And Black Spanish Olives 1 Cup
Ripe Tomatoes 1kg
Pasta ( Any Type ) 320-400g
Sugar 1 Tablespoon
Virgin Olive Oil 3 Tablespoons

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