FARFALLE PASTA WITH SLOW ROASTED TOMATO COMPOTE

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Farfalle Pasta with Slow Roasted Tomato Compote image

Provided by Food Network

Time 4h

Yield 4 servings

Number Of Ingredients 14

1/2 pound farfalle (bowtie) pasta, cooked
16 slow roasted tomatoes, halved (recipe follows)
1/4 cup Calmata olives, pitted and chopped
1 1/2 teaspoons roasted garlic, mashed
1 tablespoon capers, drained
2 tablespoons reduced balsamic vinegar
1/4 cup fresh basil, chiffonade
8 plum tomatoes, sliced in half, lengthwise
2 cloves garlic, minced
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh rosemary
3 tablespoons olive oil
Salt and pepper, to taste

Steps:

  • Julienne the roasted tomatoes. Add the olives, garlic, capers, vinegar and basil. Toss tomato mixture with pasta.
  • Preheat oven to 250 degrees F.
  • Toss all ingredients in a large bowl. Arrange tomatoes, cut-side up, on an oiled cookie sheet. Roast in oven for 3 1/2 hours or until tomatoes have reduced in size by 1/2.

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