Pasta with Roasted Tomatoes, Olives and Capers

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
• ½ cup halved, pitted olives
• 1 sprig fresh oregano
• Salt
• Freshly ground black pepper
• ¼ cup grated Parmesan cheese
• 12 ounces penne pasta

Directions:

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: