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Pasta with Roasted Tomatoes and Capers

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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37
  • MS11807936
    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
    • trnorwoodjones
      12 OCT, 2017
      Mmmmmmm crushed rep pepper....sounds yummy! I'm gonna try it!
  • trnorwoodjones
    12 OCT, 2017
    I made two batches of this. The first I added a little fresh garlic. The second, I added fresh garlic and some shiitake mushrooms to the roast. I really love both and it took no time at all. I'm so happy I found this recipe. Any busy working mom can always use a quick health recipe for the little ones. Good job!
    Reply
  • 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
  • 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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