Pasta with Roasted Tomatoes and Capers

36 Ratings
  • 5 8
  • 4 7
  • 3 12
  • 2 5
  • 1 4

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

Everyday Food, May 2012

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Read the full recipe after the video.

Recipe Summary test

prep:
5 mins
total:
35 mins
Servings:
4
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Ingredients

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.

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  • 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.

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Reviews (5)

36 Ratings
  • 5 8
  • 4 7
  • 3 12
  • 2 5
  • 1 4
Martha Stewart Member
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
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
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
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
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.
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