CHUNKY OLIVE AND CHERRY TOMATO MARINARA
Cherry tomatoes rock my socks. cutting them in half and roasting them with some garlic and fresh rosemary is awesome.
Hey, Mehina. Lol you inspired me, this one's for you.
Ingredients:
1 lb halved cherry tomatoes
2 tblsp extra virgin olive oil
1/8 cup capers
1/8 cup sweet red wine, like riesling. In a pinch, a blush would work
4 cloves of garlic, chopped coarse
1 tsp chopped red bell pepper
1/4 cup halved kalamatas
1/4 cup button portabellos, cut in half
1/4 cup white pearl onions
1/2 cup feta cheese
~1 tblsp chopped basil
Heat up the oil on medium heat. Toss the garlic, pepper, mushrooms, onions, and peppers in. Toss them around until the onions are opaque. Maybe 4 minutes. Then add in the tomatoes and kalamatas. Cook that for about 4 minutes, until the tomatoes start to break down, then add the wine and capers. Mix it up really well, and cook it for about 2 minutes more. Add in the feta and basil and leave it on the fire for about a minute more, so the feta softens but doesn't fully break down (we want that to happen after the sauce is removed from the heat, it gets nice and creamy that way and gives a much better texture)
Serve this over either a superthin pasta like linguine, or a thicker pasta, like rotelle or farfale.