Name: Spaghetti with Cherry Tomatoes, Olives, Capers, and Pine Nuts
Total time: 1 h 30 min
Ingredients: 3 pints cherry tomatoes (2 pounds), each tomato halved pole to pole; 1/4 cup olive oil; Table salt; 1/2 teaspoon red pepper flakes; 1/4 teaspoon ground black pepper; 1 1/2 teaspoons sugar ,or to taste; 3 large cloves garlic , sliced thin; 1/4 cup capers , drained; 1 pound spaghetti; 1/4 cup chopped kalamata olives; 3 tablespoons chopped fresh oregano leaves; 1/4 cup pine nuts , toasted; 2 ounces grated Pecorino Romano cheese (1 cup)

Why This Recipe Works

For a wintertime fresh tomato sauce recipe with summertime flavor, we started with cherry tomatoes and then added more flavor by tossing them with a little sugar as well as salt, pepper, red pepper flakes, vinegar, and garlic slivers. We then roasted them in a single layer, which cooked off excess liquid and produced sweet and concentrated results in just 35 minutes. With our final touches of basil and cheese, we had produced a fresh tomato sauce recipe in late winter that we wouldn't mind eating during the summer.

Before You Begin

Grape tomatoes can be substituted, but because they also tend to be sweeter, you will want to reduce or even omit the sugar. Do likewise if your cherry tomatoes are very sweet, but this is less likely when using winter cherry tomatoes.

Instructions

Adjust oven rack to middle position; heat oven to 350 degrees. In medium bowl, gently toss tomatoes with oil, 1/2 teaspoon salt, pepper flakes, black pepper, sugar, garlic, and capers. Spread in even layer on rimmed baking sheet (about 17 by 12 inches) and roast until tomato skins are slightly shriveled (tomatoes should retain their shape), 35 to 40 minutes. (Do not stir tomatoes during roasting.) Remove tomatoes from oven and cool 5 to 10 minutes.

While tomatoes cook, bring 4 quarts water to boil in large stockpot. Just before removing tomatoes from oven, stir 1 tablespoon salt and pasta into boiling water and cook until al dente. Drain pasta and return to 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.