Pasta with Oven Roasted Cherry Tomatoes and Capers

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I do not have a lot of Thanksgiving recipes on my blog. Honestly, with such a large family, I never host Thanksgiving dinner, and when asked to bring something, I usually bring Green Bean Casserole or Jello Salad. (for some reason I have become known for my Jello Salads at family gatherings! :))

However, I thought this recipe could serve well at least as a non-traditional side dish at Thanksgiving, or could be good for a family meal for those of us who have a 4-day extended holiday with family members!

I made this last week when Greg’s friend Matt joined us for dinner. It was delicious! I haven’t cooked with capers in a while and I’d forgotten how much I love them. And the flavor the tomatoes add was so savory. I used the miniature heirloom tomatoes sold at Trader Joe’s, which added a colorful element to the dish as well.

Even though there was no meat in this dish (God forbid!), the guys both seemed to enjoy it. :)

I got this recipe off of MarthaStewart.com. I made a couple of my own adaptations, such as the heirloom tomatoes and using sea salt vs. regular salt.

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If you like oven roasted tomatoes, see also: Oven Roasted Cherry Tomatoes.

ingredients:

  • 1 1/2 pounds cherry tomatoes
  • 3 tablespoons capers, drained and rinsed
  • 1 tablespoon fresh oregano leaves, plus more for serving, or 1 teaspoon dried oregano
  • 3 tablespoons extra-virgin olive oil (although I usually just eyeball it)
  • 1 pound short pasta, such as orecchiette
  • Sea Salt

directions:

In a glass Pyrex dish, toss tomatoes, capers, and oregano with oil and season with salt. Roast until tomatoes burst and begin to brown, 25 to 30 minutes.

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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.

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It was so good, I loved the combination of flavors from the roasted tomatoes and capers! This is a great recipe for a chilly night. The smells and flavors warm up your kitchen and your belly!

2 thoughts on “Pasta with Oven Roasted Cherry Tomatoes and Capers

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