Tomato and bologna pasta
Recipes
Ingredients for: 2 portions
- 200 g of pasta of your choice
- 1 package (or about 200 g) of Gaspésien sliced bologna, cut into strips
- 1 can (about 540 ml) of canned crushed tomatoes
- 1 1/2 cups cherry tomatoes
- 1 cup marinated olives
- 1/4 cup olive oil
- 4 cloves of garlic, minced
- Red pepper flakes, to taste
- Grated Parmesan, to taste
- Fresh basil, finely chopped, to taste
- Salt and pepper, to taste
Preparation
- Preheat the oven to 400°F.
- In an oven-safe dish, add the cherry tomatoes with half of the olive oil and half of the garlic; season with salt and pepper to taste. Bake for about 10 minutes, or until the tomatoes are confit.
- Meanwhile, cook the pasta in salted boiling water according to the package instructions. Drain.
- In a large skillet, heat the remaining olive oil over medium heat and add the remaining garlic, olives, bologna, and red pepper flakes. Cook until the bologna is crispy.
- Add the canned tomatoes and let simmer over low heat for about 5 minutes.
- Add the cooked pasta to the tomato and bologna sauce. Season with salt and pepper to taste. Toss well to coat the pasta with the sauce.
- Serve the pasta and top with the confit cherry tomatoes, Parmesan, and fresh basil to taste
