Spaghetti with Roasted Cherry Tomato Sauce

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Heat oven to 350.

Roast 2lbs of cherry tomatoes with 1/4c olive oil, 1/2c rinsed capers, 3 cloves of sliced garlic, 1/2tsp red pepper flakes, salt and pepper for 35-50mins.

Chop 1/4c of kalamata olives, toast 1/3c pine nuts and shred 1/2c parmesan.

Set water to boil. In the last 10 mins of roasting, add 1lb of spaghetti to the water. I used whole wheat and it turned out well.

Drain pasta when al dente and put it back into the cooking pot. Take the cherry tomatoes out of the oven and dump them into the pasta. Toss.

Serve with olives, pine nuts and parmesan.

 

*I think you could roast the tomatoes on the stovetop with a nice big pan and end up with the same style of sauce.

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