Spaghetti doesn’t always have to have a Marinara Sauce…
I am so proud of my sweet Texas Cherry Tomatoes and Texas Wild Cherry Tomatoes and wanted to let them shine in a special dish. Texas Wild Cherry Tomatoes have a powerful punch of sweetness. In this recipe both variety of Tomatoes are delicious.
Spaghetti Tossed with Roasted Cherry Tomatoes, Olives, Capers, & Pine Nuts
2 pounds fresh Cherry Tomatoes, halved
1/4 cup Olive Oil
1/4 cup Capers, rinsed
3 large Garlic cloves, sliced thin
1 1/2 teaspoons Sugar
1/2 teaspoon Red Pepper Flakes
Kosher Salt and Pepper
1 pound Spaghetti
1/2 cup pitted Kalamata Olives, chopped
1/4 cup Pine Nuts, toasted
3 tablespoons fresh Oregano, chopped
Grated fresh Parmesan Cheese
Preheat oven to 350F degrees.
Gently toss tomatoes with oil, capers, garlic, sugar, pepper flakes, 1/2 teaspoon Kosher salt, and 1/4 teaspoon fresh ground black pepper. Spread into an even layer on a cookie sheet.
Roast tomatoes, without stirring, until their skins are slightly shriveled, 35 to 40 minutes. Let cool for 5 to 10 minutes.
Bring water to boil in a large pot. Add pasta and 1 tablespoon Kosher salt and cook, stirring often, until al dente.
Reserve 1/2 cup pasta cooking water, then drain pasta and return to the pot.
Scrape roasted tomate mixture into pasta using rubber spatula. Add olives, pine nuts and oregano and toss to combine. Season with salt and pepper to taste and add reserved cooking water as needed to adjust consistency.
Sprinkle with Parmesan Cheese and serve.