Pasta
12 ounces pasta
4 med ripe tomatoes oven roasted & chopped with scissors
2 T garlic EVOO (or 2 cloves garlic, finely chopped)
1 1/2 T balsamic vinegar
1/2 cup grated Parmesan
2 T good EVOO
1/4 cup fresh basil leaves finely chopped
2 T capers
ΒΌ cup fresh parsley chopped
kosher or coarse seasalt
freshly grated black pepper
Easily doubled --serves 2 generously as written.
Place the roasted tomatoes (warm or cold) in a bowl and season with salt & pepper. Add the balsamic and Parmesan. Drizzle with the garlic EVOO (or minced garlic & 2 Tbsp EVOO). Toss to combine & let stand about 15 minutes. Add basil, parsley & capers.
Cook & drain the pasta according to package directions. Transfer to a large serving bowl & drizzle with the remaining 2 T EVOO. Toss, then add the tomato mixture and combine thoroughly. Taste & adjust the seasoning as needed.
Serve in large pasta bowls.
Vestwebers' tomatoes!