Spaghetti with Tapenade Sauce and Roasted Tomatoes

Name: Spaghetti with Tapenade Sauce and Roasted Tomatoes
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 6
Cuisine: Global
Ingredients: 4 fillets anchovy fillets; 237 milliliters packed, pitted black olives, finely chopped, with some brine (recommended: Kalamata); 6 servings Freshly ground black pepper; 3 Tbsps chopped capers; 1 pint cherry tomatoes, halved and seeded; 3 cloves garlic, finely chopped; 6 servings Extra-virgin olive oil for drizzling, plus 3 tablespoons; 1 teaspoons dried oregano; 1 teaspoons crushed red pepper flakes; 6 servings Salt; 454 grams spaghetti

Spaghetti with Tapenade Sauce and Roasted Tomatoes might be just the side dish you are searching for. This recipe makes 6 servings with 459 calories, 12g of protein, and 19g of fat each. This recipe covers 14% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 25 minutes. It is a good option if you're following a dairy free and pescatarian diet. A mixture of spaghetti, olive oil, capers, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

Heat the oven to 400 degrees F.

Equipment you will use

Oven

Bring a large pot of water over medium heat to a boil. Salt the water, add the spaghetti and cook to al dente.

Ingredients you will need

Spaghetti

Water

Salt

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Pot

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.

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Salt And Pepper

Tomato

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Bowl

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.

Ingredients you will need

Extra Virgin Olive Oil

Tomato

Oregano

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Baking Sheet

Heat about 3 tablespoons extra-virgin olive oil in a large skillet over medium heat.

Ingredients you will need

Extra Virgin Olive Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Red Pepper Flakes