Food & Cooking Recipes Ingredients Pasta and Grains Pasta with Roasted Tomatoes and Capers 3.3 (36) 5 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It 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 Rate it Print