Roasted Cherry Tomato Pasta with Kalamata Olives & Capers

Sarah Kramer, La Dolce Vegan!

20-24 cherry tomatoes, halved
2 tbsp olive oil
2 garlic cloves, minced
2 tsp balsamic vinegar
1/8 tsp hot red pepper flakes
1 1/2 tsp dried oregano
Dry pasta, enough for 2 people
1/4 cup pitted Kalamata olives, roughly chopped
2 tbsp capers, drained

Preheat the oven to 400 F (205 C). Toss the sliced tomatoes in oil with garlic, balsamic vinegar, red pepper flakes, and oregano and place in an 8x8 pan, cut side up. Bake 20 minutes. While tomatoes are in the oven, boil pasta in a large pot of salted water. Drain noodles and return to the pot. Add the cooked tomatoes, olives and capers to the noodles and toss together well Serve immediately. Makes 2 large or 4 small servings.

You could also add toasted walnuts.