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Penne Pasta with Fire Roasted Tomatoes,
Burgundy Olives and Goat Cheese
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Serves 4-6
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| 1/4 cup |
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Olive oil |
| 1 tbsp |
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Garlic, chopped |
| 1/4 tsp |
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Red chili flakes |
| 1 cup |
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Onion, diced |
| 1/2 cup |
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Fire roasted tomatoes, coarsely chopped (recipe follows) |
| 1/4 tsp |
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Salt |
| 1 tbsp |
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Fresh oregano, chopped |
| 1/4 cup |
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Burgundy Olives ™, coarsely chopped |
| 2 cups |
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Penne pasta, cooked al dente |
| 10-12 |
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Burgundy Olives, whole (or sliced) |
| 3 lg |
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Roasted tomato wedges |
| 1 tsp |
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Fresh herb garnish |
| 7 |
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Goat cheese, walnut sized chunks. |
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| To Prepare: |
| 1. |
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Heat olive oil in a large sauté pan over high heat. |
| 2. |
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Add garlic, onion and red chili flakes and cook until onion.turns golden. |
| 3. |
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Add roasted tomatoes, salt, oregano and chopped olives. Toss and bring to a simmer. |
| 4. |
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Add pasta and toss to coat evenly. |
| 5. |
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Place in pasta bowl. |
| 6. |
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Garnish with roasted tomato wedges, whole (or sliced) olives, fresh herbs and goat cheese. |
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| Fire Roasted Tomatoes: |
| 4 each |
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Tomatoes |
| 1. |
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Stem and core tomatoes. Cut tomatoes lengthwise into wedges. |
| 2. |
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Grill on high heat skin side down until skin is slightly blackened. |
| 3. |
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Reserve best looking wedges for garnish. |
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