Pasta with roast tomato, gordal and hojiblanca olive sauce recipe on Gourmetpedia

Ingredients

• - 125 ml / ½ cup halved green Gordal olives
• - 125 ml / ½ cup halved black Hojiblanca olives
• - 320-400 g of pasta (short-cut pasta is better)
• - 8 ripe tomatoes
• - 2 Tbsp. chopped capers
• - 1 Tbsp. balsamic vinegar
• - 1 Tbsp. sugar
• - 3 Tbsp. extra virgin olive oil
• - Fresh bay leaves (optional)
• - Sea salt and freshly ground pepper to taste