Pasta with Roasted Tomatoes, Capers and Olives

This recipe serves:  1 2 4

1 teaspoon olive oil
1/4 onion, chopped
1/2 clove garlic, minced
1/2 cup whole, canned plum tomatoes, drained
1 teaspoon balsamic vinegar
1 teaspoon capers
2 tablespoons halved, pitted olives
1/4 sprig fresh oregano, or 1/8 teaspoon dried
salt to taste
freshly ground black pepper
1 tablespoon freshly grated Parmesan cheese
3 ounces penne pasta
1. Heat the olive oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add the garlic and cook for 2 minutes more. Add the tomatoes and balsamic vinegar and cook for 2 more minutes.

2. Transfer this mixture to a baking dish and stir in the capers, olives, oregano, salt and pepper. Place the dish in the oven and roast for 20 minutes.

3. Meanwhile, bring a large pot of salted water to a boil. Drop in the pasta and cook until it is al dente, about 8 to 10 minutes. Drain. Put the pasta in a warm serving bowl, toss with Parmesan cheese and add the tomato mixture.

Serving Size: about 2 cups

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