Ceramic Nonstick Stainless Steel Cast Iron All Cookware Bakeware & Tools
Rachael Ray

Spaghetti with Tapenade Sauce and Roasted Tomatoes

Serve this Sicilian speciality with Pecorino Bites with Green Onion and Tuna with Citrus Gremolata.

Serve this Sicilian speciality with Pecorino Bites with Green Onion and Tuna with Citrus Gremolata.

Ingredients

  • Salt
  • 1 pound spaghetti
  • 1 pint cherry tomatoes, halved and seeded
  • Freshly ground black pepper
  • Extra virgin olive oil (EVOO) for drizzling, plus 3 tablespoons
  • 1/2 teaspoon dried oregano
  • 4 anchovy fillets
  • 3 tablespoons chopped capers
  • 1/2 teaspoon crushed red pepper flakes
  • 3-4 cloves garlic, finely chopped
  • 1 cup packed, pitted black olives, finely chopped, with some brine (recommended: Kalamata)

Preparation

Heat the oven to 400°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 EVOO and sprinkle with oregano. Scatter the tomatoes on a baking rack over a baking sheet and roast about 20 minutes.

Heat about 3 tablespoons EVOO 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 3-4 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.

Ingredients

  • Salt
  • 1 pound spaghetti
  • 1 pint cherry tomatoes, halved and seeded
  • Freshly ground black pepper
  • Extra virgin olive oil (EVOO) for drizzling, plus 3 tablespoons
  • 1/2 teaspoon dried oregano
  • 4 anchovy fillets
  • 3 tablespoons chopped capers
  • 1/2 teaspoon crushed red pepper flakes
  • 3-4 cloves garlic, finely chopped
  • 1 cup packed, pitted black olives, finely chopped, with some brine (recommended: Kalamata)

Directions

Heat the oven to 400°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 EVOO and sprinkle with oregano. Scatter the tomatoes on a baking rack over a baking sheet and roast about 20 minutes.

Heat about 3 tablespoons EVOO 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 3-4 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.

Tags:Dinner, Roasted, undoRS