Author :: Mrs Liz
Category :: Healthy Choice Recipes
Ingredients ::
- 2-1/2 pounds cherry tomatoes, halved
- 1/3 cup olive oil
- 5 garlic cloves, minced
- 1 tablespoon dried crushed red pepper
- 3 Tablespoons chopped fresh oregano
- 1 package LifeStream 100% Organic Whole Grain & Flax+ Penne or Rotini
- 1/2 cup halved pitted Kalamata olives OR other brine cured black olives
- 1/4 cup drained capers
- 6 ounces feta cheese, crumbled (about 1-1/4 cups)
- 1/4 cup pine nuts, toasted.
Makes: 6 servings
www.naturespath.com (for more organic products)
another site to check out www.wholegrainscouncil.org (for more recipes)
Position rack in the center of the oven and preheat to 375 degree.
Combine the tomatoes, oil, garlic, vinegar, and crushed red pepper in a 13 x 9 x 2 inch glass baking dish. Sean to taste with salt and pepper. Roast in oven until the tomatoes are tender and juicy, stirring occasionally, about 45 minutes. Then stir in the oregano.
Note: This can be made two hours ahead of time. Let stand at room temperature.
Before serving:
Cook the pasta in a large pot of boiling salted water until al dente. Drain. Return to pot.
Now add the tomato mixture, olives, and capers. Stir over medium heat until heated through, about 2 minutes.
Add feta and stir until melted and creamy, about 2 minutes.
Divide the pasta among six plates; then sprinkle each with pine nuts and serve.
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