If you haven’t guessed, I’m a food blog junkie, so it’s no surprise this recipe started with one from a charming blogger, The Wednesday Chef. Chopped, sauteed zucchini might make a nice addition.
-1/2 c. olive oil, divided
-1 lb. good canned plum tomatoes (or whole, peeled plum tomatoes), halved lengthwise, seeded
-1 tsp. dried oregano, 1/2 tsp. Italian seasoning
-scant 1/2 tsp. sugar
-1/2 tsp. salt, dash of Cayenne, black pepper to taste
-1 garlic clove, minced
-1 garlic glove, quartered
-1/4 c. chopped fresh Italian parsley
-1 lb. penne (pref. whole wheat)
-1/2 c. pitted Kalamata olives, halved lengthwise
-1/3 c. crumbled feta cheese
1. Preheat oven to 250°F. Pour 1/4 c. oil into 13x9x2 in. glass or ceramic baking dish. Arrange tomatoes cut side up with the quartered garlic in the dish. Drizzle with remaining 1/4 c. oil. Season with salt, pepper, Cayenne and Italian seasoning.
2. Sprinkle with oregano, sugar, and salt. Bake 1 hour. Flip, bake 1 hour longer, or until deep red and very tender.
3. Gently chop tomatoes and transfer them with some of their oil to a large serving bowl. Stir in the olives.
4. Meanwhile, bring a pot of salted water to a boil and cook the penne to al dente. Drain, reserving 1/2 c. of the hot pasta water.
5. Add the raw garlic and parsley to the tomatoes and mix. Stir the pasta into the tomatoes, adding a little pasta water and remaining tomato oil as needed to smooth the sauce. Fold in the the feta cheese.
Serve immediately with crusty bread and a green salad.
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