Spaghetti with Tapenade Sauce and Roasted Tomatoes
- Level: Easy
- Total: 25 min
- Prep: 5 min
- Cook: 20 min
- Yield: 4 to 6 servings
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.
