2 lbs pasta, such as raditore or fusilli
salt and pepper to taste
2 lbs. Roma tomatoes, stems removed
2 cloves garlic, minced
2 T fresh basil leaves, chopped
6 sundried tomato halves, reconstituted and chopped
2 T balsamic vinegar
1/2 olive oil, plus additional for brushing tomatoes
1/2 lb. Kalamata or Gacta olives, pitted and sliced or coarsley chopped
1/2 lb. picholine or lucques olives, pitted and sliced or coarsely chopped
1/2 cup fresh parsley, minced
Cook pasta in a large kettle of water until al dente. Run pasta under cold water and drain. Season pasta with salt and pepper. Preheat oven to 450 degrees. Cut Roma tomatoes in half lengthwise, brush with olive oil and place on roasting pan in oven for about 10 minutes or until the tomatoes take on a little color (light brown) Remove from oven and let cool.
In a food processor puree the garlic, basil, sundried tomatoes, and balsamic vinegar. Add olive oil in a thin stream.
Add the roasted tomatoes and olives to the drained pasta, toss well with the dressing. Season with additional salt and pepper if needed, garnish with the parsley. Serve at room temperature.