Sun Dried Tomato Tapenade Pasta

How's this for a dinner on the fly?

This part was not on the fly.

Most decidedly not!

I found myself with an overabundance of cherry tomatoes.

I decided to dry them in the oven and worry 

about what to do with them later.

This picture is a bit deceiving because

after I set them out so nicely on the pan, 

I decided 

to squeeze the seeds out. 

All that wet was gonna take forever to dry out!

So, squeeze I did and then I tossed them with 

olive oil, salt, pepper and oregano.

I lined the pan with parchment paper and began roasting

away at 250 degrees for a couple of hours. 

But then I had to make dinner, so they finished 

up at 375 for about 15 minutes. 

They were beautiful.

Now for the pasta!

I cooked off 

1/2 pound of spaghetti 

to al dente and then tossed with about

 1/2 a 6 ounce jar of olive tapenade, 

1/2 of the dried (chopped) tomatoes,

1/2 a shake of red pepper flakes and

1/2 cup of shredded parmesan. 

Actually the name should be the 

half-a, half-a, half-a, half-a, half-a

pasta.