Let this recipe act as a template. It’s really about stocking the pantry with pasta, olives, capers, roasted red peppers, sun-dried tomatoes and oil.
Courtesy of Black Diamond
ingredients
Pasta
Roasted Tomatoes
directions
Thin pesto with olive oil and set aside.
Take Black Diamond mozzarella and ‘peel’ with vegetable peeler into large chunks and set aside.
Dress arugula with balsamic vinegar and set aside.
Cook pasta in a large pot of boiling water until al dente.
Reserve 1/2 cup (125 mL) pasta water. Drain pasta and immediately transfer into a large bowl while there are drops of water adhering to it. Toss pasta with pesto to give a uniform thin coating then add arugula, grated Parmesan and mozzarella chunks. Gently toss again and season to taste. Add some of the reserved pasta water if necessary to get the desired creamy consistency. Mound pasta on plates and top with roasted tomatoes.
Drizzle some more olive oil. Finish with more ground pepper.
Preheat oven to 450°F (230°C). Cut out the stem end of the tomatoes and slice the tomatoes in half lengthwise.
Place cut side up on a baking sheet. Drizzle with olive oil and balsamic vinegar. Salt and pepper lightly. Roast for 20 minutes or until the tomatoes are soft. Let cool.