Name: Spaghetti with Tapenade Sauce and Roasted Tomatoes
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 to 6 servings
Cuisine: italian
Ingredients: Salt; 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)

Directions

Heat the oven to 400 degrees F.
Bring a large pot of water over medium heat to a boil. Salt the water, add the spaghetti and cook to al dente. Remove and reserve a cup or so of the cooking liquid before draining.
Add the tomatoes to a small bowl and season with salt and pepper, to taste. Drizzle with extra-virgin olive oil and sprinkle with oregano. Scatter the tomatoes on a baking rack over a baking sheet and roast about 20 minutes.
Heat about 3 tablespoons extra-virgin olive oil in a large skillet over medium heat. Add the anchovies, working them into oil with a wooden spoon. Stir in the capers, red pepper flakes, garlic, olives, and a splash of olive brine, and saute 3 to 4 minutes, stirring frequently. Stir in the pasta cooking liquid, about 1 cup, and toss in the pasta.
Put the tapenade pasta into serving bowls and top with oven roasted cherry tomatoes. Serve as a first course or alongside a seafood entree.

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Spaghetti with Tapenade Sauce and Roasted Tomatoes

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