I love all the little tomatoes I get from my garden, but sometimes I end up with an abundance, and this is a great recipe to use up a lot of cherry tomatoes!
- Approx. 1.5 pounds cherry tomatoes
- 3 fl oz jar of capers, drained
- 3/4 lb orecchiette, farfalle, rotini, etc.
- extra-virgin olive oil
- Optional: salt, cheese
Preheat oven to 450 degrees.
Toss tomatoes and capers (drained) with olive oil on a baking sheet (use a baking sheet with a lip, and you may want to line with aluminum foil to minimize cleanup). Season with pepper.
Roast for approximately 25 minutes, turning halfway. Tomatoes should burst and begin to brown.
Cook your pasta. Drain and return to the pot with some butter (for a vegan recipe, use a non-dairy alternative). Turn on the heat and toss with the roasted tomatoes and capers, mixing thoroughly to coat the pasta. If desired, add salt (but generally the capers should provide enough salt).
Optional – top with cheese.
Inspired by a Martha Stewart recipe, which also has a great video tutorial.