Pasta with Fresh Roasted Tomatoes & Herbs



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!