Pasta with Kalamata Olives and Cherry Tomatoes

This recipe can easily be increased to feed a large group.

Yield: 4 servings
Community Recipe from


  • 2xC2xBD pound(s) Cherry Tomatoes Halved
  • xE2x85x93 cup(s) Olive Oil
  • 5 clove(s) Garlic Minced
  • 1 tablespoon(s) Balsamic Vinegar
  • xC2xBC teaspoon(s) Dried Crushed Red Pepper
  • 3 tablespoon(s) Fresh Oregano Chopped
  • 1 pound(s) Pasta, Farfalle (Bow-Tie)
  • xC2xBD cup(s) Kalamata Olives Halved/Pitted
  • xC2xBC cup(s) Capers Drained
  • 6 ounce(s) Feta Cheese Crumbled
  • xC2xBC cup(s) Pine Nuts Toasted


  1. Position rack in center of oven and preheat to 375°

  2. Combine tomatoes, oil, garlic, vinegar, and crushed red pepper in a 13x9x2-inch glass baking dish. Season to taste with salt and pepper. Roast until tomatoes are tender and juicy, stirring occasionally, 25 – 45 minutes, depending on your oven. Remove from oven and stir in oregano. (Can be made 2 hours ahead.) Let stand at room temperature.

  3. Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Return to pot.

  4. Add tomato mixture, olives, and capers. Stir over medium heat until heated through, about 2 minutes. Add feta and stir until melted and creamy, about 2 minutes.

  5. Plate, sprinkle with pine nuts, and serve.

  6. Options –
  7. Add fresh chopped parsley, and/or basil.
  8. In place of Kalamata olives, use other brine-cured black olives.
January 2012

This recipe is a personal recipe added by Denismor1 and has not been tested or endorsed by MyRecipes.

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