Pasta with Roasted Tomatoes and Capers
The roasted cherry tomatoes break down just enough to coat the pasta. The oregano provides needed herb flavor.
Everyday Food, May 2012
36 Ratings
- 5 star values: 8
- 4 star values: 7
- 3 star values: 12
- 2 star values: 5
- 1 star values: 4
Martha Stewart Member
Rating: 5 stars
10/12/2017 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!
Martha Stewart Member
Rating: Unrated
07/07/2015 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
Martha Stewart Member
Rating: Unrated
08/24/2013 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!
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Martha Stewart Member
Rating: Unrated
07/01/2013 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.
Martha Stewart Member
Rating: 5 stars
06/12/2013 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.