Name: Pasta with Kalamata Olives and Roasted Cherry Tomato Sauce
Yield: 6 Servings
Ingredients: 2 1/2 pounds cherry tomatoes, halved; 1/3 cup olive oil; 5 garlic cloves, minced; 1 tablespoon balsamic vinegar; 1/4 teaspoon dried crushed red pepper; 3 tablespoons chopped fresh oregano; 1 pound farfalle (bow-tie) pasta; 1/2 cup halved pitted Kalamata olives or other brine-cured black olives; 1/4 cup drained capers; 6 ounce feta cheese, crumbled (about 1 1/4 cups); 1/4 cup pine nuts, toasted

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