Pasta Fresco
(Serves 8)
1 pound pasta, cooked al dente (orichette, penne or rotelle)
1 quart oven roasted tomatoes*
(See recipe for roasted tomatoes below. If you don't have fresh tomatoes, use a combination of 3 cups halved grape tomatoes and 1 cup julienned sun dried tomatoes.)
3 cloves garlic, minced
1/3 cup chopped parsley
1 cup shredded basil
¼ cup capers, drained and rinsed
1/3 cup balsamic or red vinegar (I used balsamic)
2/3 cup virgin olive oil
Pepper to taste
Grated Parmesan cheese
1. Combine tomatoes, garlic, parsley, basil, capers and vinegar and mix well. Slowly, stir in oil. Let dressing stand 30-40 minutes before tossing with pasta.
2. Cook pasta al dente. Toss hot pasta with room temperature sauce and sprinkle with Parmesan cheese. (This dish is even better the next day, served cold or room temperature.)
Roasted Tomatoes
1 quart tomatoes
Olive oil, to taste
Kosher salt and pepper, to taste
Thyme leaves or dried tarragon
Parmesan cheese, to taste
Preheat oven to 425 degrees. Line a baking sheet with parchment paper. (If you don't have parchment paper, you can used waxed paper, which is not ideal but it's what I used and it was fine. Do not use tinfoil.)
Slice tomatoes in half. If you like, you can remove jelly and seeds. (I didn't.) Place tomatoes on baking sheet, cut side up. Sprinkle with olive oil, salt, pepper and thyme leaves or tarragon. Roast tomatoes for about 30 minutes. Remove from oven and allow tomatoes to cool slightly. Loosen them from baking sheet with a spatula. If you don't plan to use them right away, store them in the fridge. If you are planning to use them right away, dice them before adding them to the sauce.
