Mediterranean Pasta

Mediterranean Pasta

1 package pasta (your choice)
4T olive oil
1 clove garlic
20 Kalamata olives
2 t capers
juice of one lemon
salt and pepper to taste
1 jar artichoke hearts (drained)
1/2C pepperoni (diced)
1C feta cheese
1 pound roasted tomatoes (see below)

Boil pasta, drain, toss with 1 tablespoon of the olive oil and set aside.
To make the tapenade combine the olives, garlic, capers and lemon juice in a food processor and pulse for about 20 seconds then drizzle with 1 tablespoon of the olive oil and season with salt and pepper. Heat a pan then add remaining olive oil and heat before adding the tapenade. Reduce heat to very low and saute the tapenade. Add the artichoke hearts, toss and remove from heat. Toss the sauce and pasta together, then add pepperoni and tomatoes. Sprinkle with feta and serve.

Roasted Tomatoes

1 pound plum tomatoes (halved)
3 whole cloves garlic (peeled)
2T olive oil
1t salt

Preheat oven to 250. Line 2 baking sheets with foil and place the tomatoes, skin side down, on the foil. Scatter garlic cloves throughout the tomatoes and drizzle with olive oil and salt. Bake for 2 hours (the tomatoes should turn a light brown around the edges and be extremely sweetly fragrant). Cool completely and discard garlic. Toss into pasta or place in a bowl and serve them on an antipasti platter (or as a snack!).

I also like to pack them in oil, in canning jars. They freeze and keep for 2 months.