13-16 ounces of pasta (I used bow-tie pasta)
¾ cup of roasted bell pepper (I used the store-bought ones that came in a jar)
15-20 cherry tomatoes, halved
1-2 Tbsp olive oil
4-5 garlic cloves (depending on taste)
1 tsp dried herbs (I used ½ tsp each of rosemary & thyme)
Feta cheese to top the pasta
Chopped fresh herbs for garnishing
Salt & Pepper
Bring a large pot of salted water to a boil, add pasta, and cook according to the package instructions or until al dente. Drain well & return to the pot.
In a baking dish/sheet, toss the halved cherry tomatoes with the garlic cloves, dried herbs, salt and pepper.Drizzle olive oil on top of this & mix everything. Pop it in a 350 degree F oven for about 10 minutes until the tomatoes burst open releasing their juices. Cool for a bit.
Blend/Puree the roasted tomatoes along with the roasted bell peppers to make a thick sauce.
Pour the sauce mixture over the cooked pasta and toss gently a few times.Crumble some Feta cheese over the top, garnish with some herbs and serve hot or cold.
Update: I am sending this over to Ruth who hosts the weekly Presto Pasta Nights . Thanks for giving me the opportunity to participate, Ruth.
Tuesday, August 28, 2007