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

Everyday Food, May 2012


Read the full recipe after the video.

Recipe Summary

5 mins
35 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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 (5)

36 Ratings
  • 5 star values: 8
  • 4 star values: 7
  • 3 star values: 12
  • 2 star values: 5
  • 1 star values: 4
Rating: 5 stars
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!
Rating: Unrated
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
Rating: Unrated
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!
Rating: Unrated
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.
Rating: 5 stars
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.