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Category: Entree

Food Item: Olive Oil

Title: Pasta with Kalamata Olives, Cara Cara Olive Oil and Roasted Cherry Tomato Sauce


2 1/2 pounds cherry tomatoes, halved
1/3 c Dry Creek Olive Co. Cara Cara Orange Olive Oil
5 garlic cloves, minced
1 T balsamic vinegar
1/4 t dried crushed red pepper
3 T chopped fresh oregano
1 pound farfalle (bow-tie) pasta
1/2 c halved pitted Kalamata olives or other brine-cured black olives
1/4 c drained capers
6 oz feta cheese, crumbled (about 1 1/4 cups)
1/4 c pine nuts, toasted


1. Position rack in center of oven and preheat to 375°F.
2. Combine tomatoes, oil, garlic, vinegar, and crushed red pepper in 13x9x2-inch glass baking dish. Season to taste with salt and pepper. Roast until tomatoes are tender and juicy, stirring occasionally, about 45 minutes. Stir in oregano. (Can be made 2 hours ahead. Let stand at room temperature).
3. Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Return to pot.
4. Add tomato mixture, olives, and capers. Stir over medium heat until heated through, about 2 minutes.
5. Add feta and stir until melted and creamy, about 2 minutes.
6. Divide pasta among 6 plates; sprinkle with pine nuts and serve.

Pairs with our Trattore Estate Wines: Roussanne and Viognier

Provided by Dry Creek Olive Company, Healdsburg, California.



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