Orecchiette with Roasted Tomatoes and Capers


11/2 pounds cherry tomatoes

3 tablespoons capers, rinsed and drained

1 tablespoon fresh oregano leaves, plus more for serving  (I used basil instead. I love basil!)

3 tablespoons extra-virgin olive oil

coarse salt

3/4 pound orecchiette

Preparation Instructions:

  • Preheat over 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.


*Everyday Food, May 2012

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