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Pasta with Roasted Tomatoes and Capers

The roasted cherry tomatoes break down just enough to coat the pasta.

  • Prep:
  • Total Time:
  • Servings: 4
Pasta with Roasted Tomatoes and Capers

Photography: Johnny Miller

Source: Everyday Food, May 2012

Ingredients

  • 1 1/2 pounds cherry tomatoes
  • 3 tablespoons capers, drained and rinsed
  • 1 tablespoon fresh oregano leaves, plus more for serving, or 1 teaspoon dried oregano
  • 3 tablespoons extra-virgin olive oil
  • 3/4 pound short pasta, such as orecchiette
  • Salt

Directions

  1. Preheat oven to 450 degrees. On a rimmed baking sheet, toss tomatoes, capers, and oregano with oil and season with salt. Roast until tomatoes burst and begin to brown, 25 to 30 minutes. Meanwhile, in a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1/2 cup pasta water, then drain.

  2. Return pasta and 1/4 cup pasta water to pot and add tomato mixture. Cook over high until sauce is slightly thickened, 3 to 4 minutes. If necessary, add remaining pasta water to create a light sauce that coats pasta. Serve sprinkled with oregano.

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