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Spaghetti with Roasted Tomatoes, Olives and Capers

What you need: 

1 lb. spaghetti
10-15 pitted green olives
1/3 cup capers
1 or 2 small containers of cherry tomatoes
1/4 cup pinon or pine nuts
olive oil
salt and pepper to taste

What you do: 

Preheat oven to 375.(If you have convection, this is a great way to use it) Put water on for pasta. While pasta is cooking, wash cherry tomatoes, coat with a little olive oil, salt and pepper to taste. Spread on a cookie sheet and roast until they burst. Take them out, but save any juice that is left on the pan. When pasta is done, drain and return to pot. Add in the tomatoes with reserved juices, capers, and pinon. Toss with a little olive oil. Add salt and pepper if needed.

Preparation Time: 
30 minutes
Cooking Time: 
Servings: 
4
Recipe Category: 

SO HOW'D IT GO?

Simple and tasty. I liked this a lot.

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OOps! forgot to say when to add the olives! Chop them roughly and add along with the capers et. al

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