Spaghetti with Tapenade Sauce and Roasted Tomatoes (Rachael Ray) |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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:
1. Heat the oven to 400 degrees F.
2. 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.
3. 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.
4. 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.
5. Put the tapenade pasta into serving bowls and top with oven roasted cherry tomatoes. Serve as a first course or alongside a seafood entree.
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