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Foodie

Roasted Tomato Pasta

by Juniper Littlefield

I use this recipe when I want to make a quick and simple dinner. Tomatoes, olives and cheese are three of my favourite things in the world so this happens a lot. The ingredients and measurements are totally up to interpretation… personally I think it works best with linguini and slices of fresh mozarella, but this is what I could find that day, and it was still delicious.

3 or 4 tomatoes, sliced thin
1 tbsp hot pepper flakes
salt and pepper
olive oil
1/2 C fresh mozzarella
1/4 C black olives, pitted and cut in quarters
1/2 C canned artichoke hearts

Preheat oven to 425F. Place tomatoes on a cookie sheet covered in tin foil. Sprinkle with seasoning, and coat in a thin layer of olive oil.

Place these in the oven for 10-15 minutes, until cooked to your liking. Tomatoes should be mushy but not burned.

Bring all the ingredients together with the pasta and drizzle that lovely olive oil, enjoy.

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