Pasta with Roasted Tomatoes and Capers

Prep Time:
5 mins
Total Time:
35 mins

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


  • 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


  1. 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.

  2. 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
Related Articles