Serves 2
12 oz. dried thin spaghetti
2 pints cherry tomatoes
5 tablespoons extra-virgin olive oil (divided)
Salt and pepper
6 cloves garlic (sliced)
2/3 cup Kalamata olives (pitted and roughly chopped)
4 tablespoons drained capers
1/2 teaspoon crushed red pepper flakes
2-3 cups marinara sauce
3 tablespoons basil (julienned)
Grated Parmesan cheese
Preheat your oven to 400 degrees F, and bring a large pot of salted water to a boil for the spaghetti. On a baking sheet lined with parchment paper, drizzle the cherry tomatoes with 2 tablespoons of extra virgin olive oil, and season with salt and pepper. Transfer to your preheated oven and roast for 15 to 20 minutes.
Meanwhile, heat a large skillet (large enough to toss all your pasta in) over medium heat. Add the remaining 3 tablespoons of extra virgin olive oil, along with the garlic. Cook for 3-4 minutes, until the garlic is fragrant.
By now, your water should be boiling. Add the spaghetti and cook according to package instructions, shaving off 1 minute of cooking time (i.e. the pasta should be just under “al dente.”) Reserve at least 1 cup of the pasta cooking water.
To the garlic, add the the olives, capers, red pepper flakes, tomatoes and marinara. Toss in the pasta, and toss everything together for a minute, allowing the pasta to absorb the liquid in the pan. If it starts to look dry, add 1/3 cup of pasta water (or more as needed) to give it a silky texture. Continue tossing, and the pasta will absorb the additional liquid. Toss in the herbs, and serve with Parmesan cheese.