Servings: —
Source: Joan Berman
Ingredients
1 lb. Farfalle pasta, cooked & drained
2-3 C cherry or sugarplum tomatoes
1 sliced red onion
3/4 C olive oil
4 large cloves garlic, crushed
1/2 C capers
1/2 C pitted Kalamata olives
Directions
Mix together the tomatoes, onion, olive oil and garlic cloves.
Broil at 400°F until tomatoes are soft & browned (around 35 minutes):
As tomato mixture cools, add capers and olives.
While still warm, add mixture to pasta, along with feta cheese.
Serve lukewarm.