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Pasta with Roasted Tomatoes and Capers

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Recipe photo courtesy of Johnny Miller

The roasted cherry tomatoes break down just enough to coat the pasta. The oregano provides needed herb flavor.

Source: Everyday Food, May 2012
Total Time Prep Servings

Ingredients

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How would you rate this recipe?
36
  • annikal2
    7 JUL, 2015
    This dish tasted great. It was super easy to make, the clean-up wasn't bad at all, and my family members liked it too. Word of advice for people who haven't made it, use WAYYY less tomatoes because it makes a freaking lot and add more capers than it says, but use less salt. Overall rating: 8.5/10
    Reply
  • Jlils
    24 AUG, 2013
    If you're eating light, a crumble of goat cheese or feta and a sprinkle of crushed red pepper take this to a new level of yum!
    Reply
  • rcc90
    1 JUL, 2013
    This was just okay. My husband wasn't wild about it either. I really like Lucinda Quinn's Fresh Pasta with Tomatoes. It has much better flavor. I'm not likely to make this again.
    Reply
  • oanya
    12 JUN, 2013
    Very easy, and it gets high marks for a low number of dirty dishes! I lined my cookie sheet with aluminum foil for easy clean up. I was only serving 2 people, so I made 2/3 of the recipe -- 1 lb cherry tomatoes, 2 tablespoons capers, 2 tablespoons oregano, half lb pasta. After the tomato mix was cooked, I added some minced garlic (about 1 and a half cloves) and some grated parmigiano reggiano. Great flavor for sure! I think I might use more tomatoes next time, but that's just my personal taste.
    Reply

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