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.
Course Main Dish, Side Dishes
Servings 4people
Ingredients
1/2poundSpaghetti
2cupsPasta Water
1 3/4cupsRoasted Tomatoes
1/2cupKalamata Olives
1tablespoonExtra Virgin Olive Oil
1teaspoonWhite Balsamic Vinegar
Instructions
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.
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.
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.