Spaghetti with Roasted Cherry Tomatoes, Capers and Olives
Inspired by techniques from America's Test Kitchen and NYT Cooking.
This takes the classic spaghetti al pomodoro method and swaps the simmered tinned-tomato sauce for cherry tomatoes slow-roasted into a jammy base, brightened with garlic, capers and chilli, then finished with olives, herbs, pine nuts and pecorino.
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Method
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Equipment
- large rimmed baking tray
- small dry frying pan
- large pot (at least 5 litres)
- colander or tongs
- heatproof mug for pasta water
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 628 kcal |
| Protein | 18.9 g |
| Carbohydrate | 86.5 g |
| of which sugars | 9 g |
| of which free sugars | 0 g |
| Fat | 23.8 g |
| of which saturates | 4.1 g |
| Fibre | 6.7 g |
| Salt | 2.27 g |
Protein per 100 kcal
3 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Roast tomatoes
- 900 g cherry tomatoes, halved
- 4 tbsp extra-virgin olive oil
- 3 garlic cloves, thinly sliced
- 2 tbsp capers, rinsed
- ½ tsp dried chilli flakes
- 1.5 g fine sea salt or table salt about ¼ tsp
- ¼ tsp ground black pepper
Pasta
- 400 g dried spaghetti
Pasta water
- 24 g fine salt for 3 litres of pasta water (0.8%) about 4 tsp; most of it goes down the drain
To finish
- 40 g pitted black olives, chopped
- 2 tbsp chopped fresh oregano or basil
- 30 g pine nuts, toasted
- 30 g pecorino, finely grated
- 1
Preheat the oven. Preheat the oven to 180°C (160°C fan) at least 20 minutes ahead, so the tray roasts evenly the moment it goes in. A fully heated oven means the tomatoes start caramelising straightaway rather than steaming gently in a cool one. While it heats, get the halved cherry tomatoes ready on the tray.
- 2
Roast the tomatoes. Toss the tomatoes gently with the olive oil, garlic, capers, chilli flakes, salt and pepper, then spread them cut side up in a single layer. Roast for 35-40 minutes without stirring, until the skins wrinkle but the halves still hold their shape. This slow, undisturbed roasting drives off the tomatoes' water as steam while concentrating their sugars, turning the juices left behind into a jammy sauce. Leave the tray to cool for 5 minutes once out of the oven.
- 3
Toast the pine nuts. While the tomatoes cool, toast the pine nuts in a small dry frying pan over medium-low heat for 3-4 minutes, shaking the pan often. Watch them closely, as their high oil content means they can turn from pale to burnt within seconds once they start to colour. You want an even light gold and a nutty smell before tipping them onto a plate.
- 4
Cook the spaghetti. Bring 3 litres of water to the boil and stir in the 24 g of salt. Add the spaghetti and stir well during the first minute so the strands separate instead of sticking as they soften. Cook for 1 minute less than the packet time, then scoop out 240 ml of the starchy cooking water before draining.
- 5
Toss with the tomatoes. Return the drained spaghetti to its empty pot and tip in the roasted tomatoes with all their tray juices, along with 60 ml of the reserved pasta water. Add the olives and chopped oregano or basil, then toss over low heat for about 1 minute until the sauce clings to the strands and looks glossy. The starchy pasta water helps the oily tomato juices bind into a silky coating instead of pooling at the bottom of the pot.
- 6
Serve with pine nuts. Divide the pasta between warm bowls and scatter over the toasted pine nuts and grated pecorino. Serve straightaway, as the glossy coating tightens up quickly once the pasta cools.
Storage
Cool and refrigerate in an airtight container for up to 2 days, or freeze for up to 2 months. Reheat gently in a pan with a splash of water until piping hot throughout (74°C). Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
