Food & Cooking Recipes Ingredients Pasta and Grains Pasta with Roasted Tomatoes and Capers 3.3 (36) 5 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 5 mins Total Time: 35 mins Servings: 4 The roasted cherry tomatoes break down just enough to coat the pasta. The oregano provides needed herb flavor. Ingredients 1 ½ 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 ¾ pound short pasta, such as orecchiette Salt Directions 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. Johnny Miller Print