Sunday, September 21, 2008

Spaghetti with Cherry Tomatoes Olives, Capers, and Oregano

I brought home some garden tomatoes from my sister's house. They had more then they could use and they were ripening fast. I decided to try this recipe from cooks illustrated. I made it almost as written. I just used plain ole black olives and omitted the pine nuts because I didn't have either in the house. Cooks Illustrated says you can substitute grape tomatoes, but you
should reduce or omit the sugar. I used grape tomatoes with all the sugar (because I didn't read directions) and I thought it was great. The tomato flavor was a cross between a roasted tomato and a sun dried tomato. My tomatoes were nearly overripe garden tomatoes. I'm not
sure if that's why I had the awesome sun-dried flavor or if it is the sugar, or if it just comes with roasting small tomatoes. I've never roasted small tomatoes before. I usually put them in salads or pop them strait in my mouth.

Spaghetti with Cherry Tomatoes Olives, Capers, and Oregano
serves 5-6 people
3 pints (2 lbs) cherry tomatoes, each tomato halved pole to pole (lengthwise)
1/4 c olive oil
1/2 tsp table salt
1/2 tsp red pepper flakes
1/4 tsp ground black pepper
1 1/2 tsp sugar, or to taste
3 large garlic cloves, sliced thin
1/4 c drained capers
1 lb spaghetti
1 T salt
1/4 c chopped kalamata olives
3 T chopped fresh oregano leaves
1/4 c pine nuts, toasted (optional)
2 oz grated Pecorino Romano cheese (1 cup) (I used Parmesan)

1. Adjust oven rack to middle position: heat oven to 350 degrees. In medium bowl, gently toss tomatoes with oil, 1/2 tsp salt, red pepper flakes, black pepper, sugar, garlic, and capers. Spread in even layer on rimmed baking sheet (about 17 by 12) and roast until tomato skins are slightly shriveled (tomatoes should retain their shape), 35-40 minutes. (Do not stir tomatoes during roasting.) Remove tomatoes from oven and cool 5-10 minutes.
2. While tomatoes cook, bring four quarts of water to a boil in large stockpot. Just before removing tomatoes from the oven, stir 1 T salt and pasta into boiling water and cook until al dente. Drain the pasta and return to the pot. Using rubber spatula, scrape tomato mixture into pot on top of pasta. Add olives and oregano; toss to combine. Serve immediately, sprinkling pine nuts and cheese over individual bowls.

1 comment:

Julie said...

Why didn't I think of this? I could have used my own tomatoes.