Serves :   1                        Preparation Time : 20 minutes


  • 1 pint                       Cherry Tomatoes halved or Roma tomatoes cubed
  • 1 head                      roasted garlic
  • 2 tablespoons        drained capers
  • 2 tablespoons        olive oil
  • 1 tablespoon          balsamic vinegar, or more to taste
  • 1/2 cup                   calamata olives, pitted and chopped
  • 1/2 cup                   parsley, chopped
  • 1/2 cup                   basil, cut into thin slivers
  • salt and pepper to taste
  • fresh mozzarella, as much as you like, cubed
  • fresh parmesan for garnish
  • To roast the garlic : Wrap the entire head of garlic in foil and bake for about 30-45 minutes in a 450 degree oven. You should be able to pierce the head easily with a fork. Let cool.
  • Cut the garlic head in half (across) and squeeze the pulp out. The cloves should ooze out easily. Combine all the rest of the ingredients with the garlic in a glass bowl and let it sit at room temperature while you boil the pasta of your choice. We like bow ties. Reserve 1/2 cup of the cooking water to use if pasta nee Quickly drain the past and toss in the sauce. Grate fresh Parmesan on top.

    Serving Suggestion : We serve this with crusts of bread and a green salad

    NOTES: Be creative with this recipe. Change the cheese to smoked Gouda or whatever. You can add hot pepper flakes for more punch. All the quantities can be to your taste.

    Recipe By : Linda McBride

    In Categories : ALL OLD RecipesVegetarian

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