I made this last night, it was delicious. I had Sunset Campari (the ones that come in the plastic boxes), they're a little bit larger than the cherries, but worked just as well. This was very tasty.
Spaghetti with Cherry Tomatoes, Olives, Capers, and Pine Nuts
Grape tomatoes can be substituted, but because they also tend to be sweeter, you will want to reduce or even omit the sugar. Do likewise if your cherry tomatoes are very sweet, but this is less likely when using winter cherry tomatoes.
Serves 4 to 6
3 pints cherry tomatoes (2 pounds), each tomato halved pole to pole
1/4 cup olive oil table salt
1/2 teaspoon red pepper flakes
1/4 teaspoon ground black pepper
1 1/2 teaspoons sugar ,or to taste
3 large cloves garlic , sliced thin
1/4 cup capers , drained
1 pound spaghetti
1/4 cup chopped kalamata olives
3 tablespoons chopped fresh oregano leaves
1/4 cup pine nuts , toasted
2 ounces grated Pecorino Romano cheese
1. Adjust oven rack to middle position; heat oven to 350 degrees. In medium bowl, gently toss tomatoes with oil, 1/2 teaspoon salt, pepper flakes, black pepper, sugar, garlic, and capers. Spread in even layer on rimmed baking sheet (about 17 by 12 inches) and roast until tomato skins are slightly shriveled (tomatoes should retain their shape), 35 to 40 minutes. (Do not stir tomatoes during roasting.) Remove tomatoes from oven and cool 5 to 10 minutes.
2. While tomatoes cook, bring 4 quarts water to boil in large stockpot. Just before removing tomatoes from oven, stir 1 tablespoon salt and pasta into boiling water and cook until al dente. Drain pasta and return to pot. Using rubber spatula, scrape tomato mixture into pot on top of pasta. Add olives and oregano; toss to combine. Serve immediately, sprinkling pine nuts and cheese over individual bowls.
Spaghetti with Cherry Tomatoes, Olives, Capers, and Pine Nuts
Grape tomatoes can be substituted, but because they also tend to be sweeter, you will want to reduce or even omit the sugar. Do likewise if your cherry tomatoes are very sweet, but this is less likely when using winter cherry tomatoes.
Serves 4 to 6
3 pints cherry tomatoes (2 pounds), each tomato halved pole to pole
1/4 cup olive oil table salt
1/2 teaspoon red pepper flakes
1/4 teaspoon ground black pepper
1 1/2 teaspoons sugar ,or to taste
3 large cloves garlic , sliced thin
1/4 cup capers , drained
1 pound spaghetti
1/4 cup chopped kalamata olives
3 tablespoons chopped fresh oregano leaves
1/4 cup pine nuts , toasted
2 ounces grated Pecorino Romano cheese
1. Adjust oven rack to middle position; heat oven to 350 degrees. In medium bowl, gently toss tomatoes with oil, 1/2 teaspoon salt, pepper flakes, black pepper, sugar, garlic, and capers. Spread in even layer on rimmed baking sheet (about 17 by 12 inches) and roast until tomato skins are slightly shriveled (tomatoes should retain their shape), 35 to 40 minutes. (Do not stir tomatoes during roasting.) Remove tomatoes from oven and cool 5 to 10 minutes.
2. While tomatoes cook, bring 4 quarts water to boil in large stockpot. Just before removing tomatoes from oven, stir 1 tablespoon salt and pasta into boiling water and cook until al dente. Drain pasta and return to pot. Using rubber spatula, scrape tomato mixture into pot on top of pasta. Add olives and oregano; toss to combine. Serve immediately, sprinkling pine nuts and cheese over individual bowls.