Caputo's Pasta Salad with Roasted Tomatoes


2 lbs pasta, such as raditore or fusilli
salt and pepper to taste
2 lbs Roma tomatoes, stems removed
2 cloves garlic, minced
2 Tbsp fresh basil leaves, chopped
6 sundried tomato halves, reconstituted and chopped
2 Tbsp balsamic vinegar
1/2 olive oil, plus additional for brushing tomatoes
1/2 lb Kalamata or Gacta olives, pitted and sliced or coarsley chopped
1/2 lb picholine or lucques olives, pitted and sliced or coarsely chopped
1/2 cup fresh parsley, minced

Cook pasta in a large kettle of water until al dente. Run pasta under cold
water and drain. Season pasta with salt and pepper. Preheat oven to 450 F.
Cut Roma tomatoes in half lengthwise, brush with olive oil and place on
roasting pan in oven for about 10 minutes or until the tomatoes take on a
little color (light brown). Remove from oven and let cool. In a food
processor puree the garlic, basil, sundried tomatoes, and balsamic vinegar.
Add olive oil in a thin stream. Add the roasted tomatoes and olives to the
drained pasta, toss well with the dressing. Season with additional salt and
pepper if needed, garnish with the parsley. Serve at room temperature.

Jenn B aka Mom2Sam and Tiny

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