Tomato Confit Pasta with Olives and Capers


Serves 5

1lb cherry tomatoes, halved

4 tablespoons olive oil

4 garlic cloves, unpeeled

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon salt

¼ ground black pepper

½ cup black olives, pitted

1 tablespoon capers

1 lb pasta (I used gluten-free spaghetti)


Preheat oven to 325°F (160°C) and place a rack in the middle.

Arrange halved tomatoes on a parchment-lined baking sheet along with the cloves of garlic.

Drizzle with olive oil and sprinkle with herbs.

Season with salt and pepper, but go easy on those as the roasted tomatoes will be packed with flavor.

Roast for 30 to 40 minutes, or until the tomatoes are soft and wrinkled. Remove from the oven and transfer to a large bowl. Add olives, capers, and toss to combine.

Bring a large pan of salted water to a boil and cook pasta “al dente” (it should retain a bite).

Transfer cooked pasta to the bowl with the tomatoes and toss to combine.

Divide pasta between 4 bowls (or plates), finish with a drizzle of olive oil, and a pinch of oregano.