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



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.