Baked Lobster with Mango Sauce - Lobster Tail 5
PASTA WITH ROASTED TOMATOES & KALAMATA OLIVES
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The Roasted Tomatoes were my inspiration for this menu. Tomatoes are tired and flavorless this time of year. To coax the hidden deliciousness out of the tomatoes, I marinated and roasted them. The tomatoes loved it! Out came these flavor packed juicy nibbles. The roasted tomatoes are also delicious served cold in a salad or with avocado toast and a fried egg.
Servings
4-6 people
Servings
4-6 people
PASTA WITH ROASTED TOMATOES & KALAMATA OLIVES
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
The Roasted Tomatoes were my inspiration for this menu. Tomatoes are tired and flavorless this time of year. To coax the hidden deliciousness out of the tomatoes, I marinated and roasted them. The tomatoes loved it! Out came these flavor packed juicy nibbles. The roasted tomatoes are also delicious served cold in a salad or with avocado toast and a fried egg.
Servings
4-6 people
Servings
4-6 people
Ingredients
Servings: people
Units:
Instructions
  1. In a large pot, bring salted water to a boil. Add the pasta and cook for 4 minutes. Drain the pasta, reserving 2 cups of the pasta water.
  2. Reduce heat to low, add the pasta back to the pan with the 2 cups of the pasta water. Slowly cook the pasta for an additional 8 minutes or until the pasta is el dente and most of the water has absorbed.
  3. Add the olive oil and vinegar, toss into the pasta. Add the tomatoes and the kalamata olives, gently tossing. Keep on low till ready to serve.
Recipe Notes

Note: This method uses the floured pasta water to help create a sauce that will thicken and stick to the spaghetti.

Click here to get recipe for Roasted Tomatoes.

Serve with Pan Seared Steelhead Trout and Celery & Heart of Palm Salad with Marinated Mushrooms.
Click here to see the Harbor Light Food Article - Winter Refresher

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