Pasta with Roast Tomato and Olive Sauce

A simple recipe incorporating Spanish Olives with tomatoes and pasta

Method

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.

Ingredients

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

Hints 'n' Tips

Comments

Leave a Comment:

login to leave comments
Taste Blog

Chutneys are an amazingly varied array of sweet, tangy or hot condiments. They originally hailed from India as a type of preserve as an alternative to the subcontinents scarcity of sugar. Today, chu... keep reading

Accompaniment

Louis Jadot Macon Blanc - Featured BBC 2 What to eat now

Minerally, unoaked with lemon and apple fruit character, delicate and well balanced. Founded in 1859 this label has become the reliable stamp of quality and consistency. The Maconnais is located in the Southern part of Burgundy, close to the famous Cote d'Or a region ideal for growing Chardonnay. Buy this wine if you like: Chardonnay with mineral freshness and delicate friut.