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Pasta with Roast Tomato, Gordal and Hojiblanca Olive Sauce

Yields1 Serving

Pasta with Roast Tomato, Gordal and Hojiblanca Olive Sauce

 ½ cup halved green Gordal olives
 ½ cup halved black Hojiblanca olives
 320-400 g of pasta (short-cut pasta is better)
 4 cups ripe tomatoes
 2 tbsp chopped capers
 1 tbsp balsamic vinegar
 1 tbsp sugar
 3 tbsp extra virgin olive oil
 Fresh bay leaves (optional)
 Sea salt and freshly ground pepper to taste
1

Peel and halve the tomatoes, and place in an oiled dish.

2

Season them with salt and pepper, and sprinkle with sugar and capers. Drizzle with oil and vinegar.

3

Roast in an oven pre-heated to 400°F for about 20 or 30 minutes until well cooked.

4

Remove the dish from the oven, cut up the tomatoes, add the olives and return to the oven for another 5 minutes.

5

Cook the pasta according to the instructions on the package. Drain it and serve with the sauce. Garnish with fresh bay leaves.