Spaghetti with Tapenade Sauce and Roasted Tomatoes

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1 pound spaghetti

1 pint cherry tomatoes, halved and seeded

Freshly ground black pepper

Extra-virgin olive oil for drizzling, plus 3 tablespoons

1/2 teaspoon dried oregano

4 anchovy fillets

3 tablespoons chopped capers

1/2 teaspoon crushed red pepper flakes

3 to 4 cloves garlic, finely chopped

1 cup packed, pitted black olives, finely chopped, with some brine (recommended: Kalamata)