Friday, July 13, 2012

pasta with roasted tomatoes and capers... 35 minutes

the goods:

2 pints cherry tomatoes
3 tablespoons capers, drained and rinsed
1 tablespoon fresh oregano leaves, plus more for serving
3 tablespoons extra-virgin olive oil
3/4 pound orecchiette pasta

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, add tomato mixture. Cook over high until sauce is slightly thickened, 3 to 4 minutes. If necessary, add remaining pasta water to create and light sauce that coats the pasta. Serve sprinkled with oregano.

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