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Pasta with Roasted Tomatoes, Olives and Capers

Category: Pastas & Rice
Servings: 4
Prep + Cooking Time: 40 Minutes

Ingredients: (Conversion Chart)

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 cups whole plum tomatoes
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon capers
  • cup halved, pitted olives
  • 1 sprig fresh oregano
  • Salt
  • Freshly ground black pepper
  • cup grated Parmesan cheese
  • 12 ounces penne pasta


  1. Heat olive oil in a large skillet over medium heat. Add onion and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook for 2 minutes more. Add the tomatoes and balsamic vinegar and cook for another 2 minutes.
  2. Transfer mixture to a baking dish and stir in the capers, olives, oregano, salt and pepper. Place dish in the oven and roast for 20 minutes.
  3. Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook until it is al dente, about 8 to 10 minutes. Drain. Put pasta in a warm serving bowl, toss with Parmesan cheese and add the tomato mixture.

Nutrition Info:

433 calories (16g protein, 72g carbohydrate, 9g fat, 660mg sodium) per serving

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