Tomatoes go extraordinarily well with olives and capers, and make for a perfect pasta sauce. To serve 4-6:
Prep Time: 30 minutes
Cook Time: 45 minutes
Ingredients:
- 1 1/3 pounds (600 g) cherry tomatoes
- 4 cloves garlic, finely sliced
- 12 large green olives, pitted and chopped
- 6 black Kalamata olives, pitted and chopped
- 1 tablespoon salted capers, rinsed and coarsely chopped
- 1 teaspoon sugar (optional, if the tomatoes are acidic)
- 1 tablespoon breadcrumbs
- A bunch of arugla (also known as rocket), rinsed and chopped
- Olive oil
- Salt and pepper to taste
- 12 ounces (320 g) mafalde (half-inch, wavy-edged strips), or corkscrews
Preparation:
Begin by washing the tomatoes and blanching them; peel them, discard their stems, and arrange them in a single layer in an oven dish. While you're doing this, preheat your oven to 360 F (180 C). Sprinkle the tomatoes with the chopped olives, capers, and garlic. Sprinkle a quarter cup of olive oil over all, together with the breadcrumbs and the sugar, if you're using it, and bake the tomatoes for about 30 minutes.In the meantime, bring pasta water to a boil and salt it; cook the pasta, timing the cooking time so that the pasta and the sauce will be done at the same time. When the sauce and pasta are done, remove sauce from the oven and turn it into a bowl to cool it slightly. Mix in the chopped arugola, season the pasta, and it's ready.
