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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


  • 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


  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.

Reviews (3)

  • 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!

  • 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.

  • 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.

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