Mediterranean Pasta

By From the Archives
Published: March 21, 2008
Updated: March 21, 2008

(Serves 4)

INGREDIENTS

1 package of grape tomatoes, cut in half
1/4 cup olive oil
3 cloves of garlic, minced
1 tablespoon white balsamic vinegar
1/8 teaspoon red pepper flakes
2 tablespoons oregano, minced
1 pound farfalle pasta, cooking
1/2 cup Kalamata olives, chopped
2 tablespoons capers, washed
5 ounces feta cheese, crumbled
2 tablespoon pine nuts, toasted
2 tablespoons parsley, chopped

METHOD OF PREPARATION

Heat an oven to 400 degrees.
In a bowl, combine the tomatoes, oil, garlic and vinegar; toss well.
Add the red pepper flakes and place in a baking dish and roast for 15 minutes; remove and set aside.
Have the pasta almost cooked; drain and add back to the pan.
Add the tomatoes, oregano, and capers; heat for 1 minute.
Add the cheese, pine nuts and parsley.
Transfer to a heated platter and serve.

Cooking with Class airs on NBC 10 and is hosted by Chef Frank Terranova, an associate instructor at Johnson & Wales University.

"Pasta Recipes," aired during the week of. March 24, 2008.