Pasta with Olives, Capers and Roasted Tomatoes

For the pasta:
4 cups of cooked pasta of your choice

roasted tomatoes

chopped fresh parsley for garnish
olive-caper mixture

Olive-caper mixture:

2-3 tablespoons balsamic reduction

2 handfuls of kalamata or other black olives of your choice, pitted and chopped

2 tablespoons capers, rinsed

roasted garlic, mashed (as much as you like)

fresh or dried basil

black pepper, to taste

hot pepper flakes, to taste

In a large bowl, combine all ingredients for the olive-caper mixture. Add cooked pasta and roasted tomatoes. Toss to combine and sprinkle with fresh parsley.

Serves 4.

For the roasted tomatoes: Roma tomatoes were split in half, lightly drizzled with olive oil, sprinkled with herbs and roasted at 375F until soft and lightly caramelized.