Pasta with Roast Tomato and Olive Sauce
Over a year ago
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Ingredients
- 320-400g Pasta ( any type )
- 1kg ripe tomatoes
- 1 cup halved green and black Spanish Olives
- 2 tablespoons chopped capers
- 1 tablespoon maciena vinegar
- 1 tablespoon sugar
- 3 tablespoons virgin olive oil
Accompaniment
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Description
A simple recipe incorporating Spanish Olives with tomatoes and pasta
Method
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1
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.
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