Servings: —
Source: Joan Berman-Segall
Ingredients
2½ lbs cherry tomatoes and/or grape tomatoes
1/3 C extra virgin olive oil
5 garlic cloves
1 Tbs balsamic vinegar
½ red onion, sliced
12 oz. Farfalle (bow tie) pasta
¾ pitted kalamata lives
¼ C capers
1¼ C feta cheese
1/3 C pine nuts, toasted
Directions
In 400° over, combine first 5 ingredients in 13”X9” baking dish. Season with salt and pepper. Roast until a little brown and soft – about 1 hours. Let stand until room temperature.
Cook/drain pasta. Add tomato mixture with olives, capers and feta.
Serve at room temperature.