Linguine with Roasted Tomatoes and Kalamata Olives

(Serves 4)
Ingredients:
For the Tomatoes:

Plum tomatoes, halved 2 pounds
Olive oil 1/3 cup
Garlic, sliced thin, 5 cloves
Balsamic vinegar 1 tablespoon
Red pepper flakes 1/4 teaspoon
Fresh oregano, chopped 3 tablespoons

For the Linguine and Olives:

Linguine 1 pound
Kalamata olives, chopped 1/2 cup
Capers, drained, rinsed 1/4 cup
Parmesan cheese, grated 1/2 cup
Fresh parsley, chopped 2 tablespoons    
   
Method of Preparation:

For the Tomatoes:
1. Preheat oven to 375 degrees.
2. In a bowl, combine the tomatoes, oil, garlic, vinegar and red pepper flakes. Toss well.
3. Place in a dish large enough so that the tomatoes do not overlap.
4. Season with salt and roast until tomatoes are tender and juicy. Remove from the oven and using a fork, gently remove the skin. Add the fresh oregano and set aside.

For the Linguine and Olives:
1. In a large pot of boiling, salted water, cook the linguine until just firm to the bite (al dente.) Drain and place back in the pot, adding the tomato mixture, olives, capers and gently heat through, about 2-3 minutes. Add a little of the pasta water if needed.
2. Remove pasta from pot and place on a platter. Garnish with parmesan cheese and parsley. Toss and serve at once.

Cooking with Class airs on NBC 10 and is hosted by Chef Frank Terranova, an associate instructor at Johnson & Wales University. “Pasta Week,“ aired during the week of April 23, 2007.