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Post by ellise on Jul 20, 2005 3:51:53 GMT 10
Penne Pasta with Fire Roasted Tomatoes, Burgundy Olives and Goat Cheese Serves 4-6 1/4 cup Olive oil 1 Tbsp Garlic, chopped 1/4 tsp Red chili flakes 1 cup Onion, diced 1/2 cup Fire roasted tomatoes, coarsely chopped (recipe follows) 1/4 tsp Salt 1 Tbsp Fresh oregano, chopped 1/4 cup Burgundy Olives ™, coarsely chopped 2 cups Penne pasta, cooked al dente 10-12 Burgundy Olives, whole (or sliced) 3 lg Roasted tomato wedges 1 tsp Fresh herb garnish 7oz. Goat cheese, walnut sized chunks.
To Prepare: Heat olive oil in a large sauté pan over high heat. Add garlic, onion and red chili flakes and cook until onion.turns golden. Add roasted tomatoes, salt, oregano and chopped olives. Toss and bring to a simmer. Add pasta and toss to coat evenly. Place in pasta bowl. Garnish with roasted tomato wedges, whole (or sliced) olives, fresh herbs and goat cheese.
Fire Roasted Tomatoes: 4 each Tomatoes Stem and core tomatoes. Cut tomatoes lengthwise into wedges. Grill on high heat skin side down until skin is slightly blackened. Reserve best looking wedges for garnish.
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