Tuesday, May 31, 2011

Roasted tomato pasta salad

The flavor of summer.

16 oz rotini
0.5 cup oven roasted tomatoes
4 cloves garlic
2-3 tbsp red wine vinegar
0.5 cup extra virgin olive oil
1 cup Kalamata olives
1 pint ripe cherry tomatoes
bunch of basil leaves
1 cup parmesan cheese

Chop the garlic and tomatoes, blend with the vinegar until smooth. Add olive oil, salt, pepper. Blend again.

Cut tomatoes in quarters, chop basil leaves, half olives.

Cook pasta, drain, toss with roasted tomato sauce and basil. Add grated cheese, tomatoes, olives and toss again. Cool and serve.

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