Spaghetti With Cherry Tomatoes, Olives, Capers, And Pine Nuts

Ingredients

2 pounds cherry tomatoes, halved
1⁄4 cup olive oil
1⁄4 cup capers, rinsed
3 large garlic cloves, sliced thin
1-1⁄2 teaspoons sugar, or to taste
Salt
1⁄2 teaspoon red pepper flakes
1⁄4 teaspoon pepper
1 pound spaghetti
1⁄2 cup kalamata olives, pitted and chopped
3 tablespoons chopped fresh oregano
1⁄4 cup pine nuts, toasted
2 ounces Pecorino Romano cheese, grated (1 cup)

Instructions

Adjust oven rack to middle position and heat oven to 350 degrees. Gently toss tomatoes with oil, capers, garlic, sugar, 1⁄2 teaspoon salt, pepper flakes, and pepper in bowl. Spread tomato mixture in even layer on rimmed baking sheet and roast until tomato skins are slightly shriveled, 35 to 40 minutes. (Do not stir tomatoes during roasting.) Cool for 5 to 10 minutes.
Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1⁄2 cup cooking water, then drain pasta and return it to pot. Using rubber spatula, scrape tomato mixture into pot on top of pasta. Add olives and oregano and toss to combine. Add reserved cooking water as needed to adjust consistency. Serve immediately, sprinkling nuts over individual bowls and passing Pecorino separately.

Spaghetti With Cherry Tomatoes, Olives, Capers, And Pine Nuts

Ingredients

Instructions

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