• 1 medium garlic bulb (15 to 20 cloves)
  • 2 tablespoons extra virgin olive oil, divided
  • 1/2 cup pitted chopped kalamata olives
  • 6 cups coarsely chopped plum tomatoes (about 2 pounds)
  • 1 tablespoon balsamic vinegar
  • 1/4 cup chopped fresh basil
  • Salt and pepper, to taste
  • 12 ounces rotini or fusilli pasta, cooked according to package directions and drained
  • Grated Parmesan cheese, as desired

Break cloves apart from garlic bulb, leaving a layer of papery skin surrounding each clove. Heat multi-cooker at 250°. Add 1 tablespoon of oil to a small bowl; add cloves and toss until coated with oil. Remove cloves, reserving oil for later. Add cloves to multi-cooker; cover and cook until cloves are soft, about 10 to 12 minutes, stirring frequently. Remove cloves using slotted spoon; cool. Remove papery skin from roasted cloves; chop cloves into a paste; reserve.

Add reserved oil plus remaining 1 tablespoon to multi-cooker; heat oil at 250°. Add olives; cook 1 minute, stirring frequently. Add tomatoes; bring to a boil. Turn heat control down until pilot light goes out. Simmer for 10 minutes, stirring occasionally, until soft and thickened. Stir in vinegar and reserved garlic; cook 2 minutes, stirring constantly. Add basil, salt, and pepper as desired; cook 1 minute. Serve sauce with hot pasta. Sprinkle with Parmesan cheese as desired.

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Pasta with Roasted Garlic Tomato Sauce