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Spaghetti with Tapenade Sauce and Roasted Tomatoes


  • Salt

  • 1 pound spaghetti

  • 1 pint cherry tomatoes, halved and seeded

  • Freshly ground black pepper

  • Extra virgin olive oil (EVOO) for drizzling, plus 3 tablespoons

  • 1/2 teaspoon dried oregano

  • 4 anchovy fillets

  • 3 tablespoons chopped capers

  • 1/2 teaspoon crushed red pepper flakes

  • 3-4 cloves garlic, finely chopped

  • 1 cup packed, pitted black olives, finely chopped, with some brine (recommended: Kalamata)


Heat the oven to 400°F.

Bring a large pot of water over medium heat to a boil. Salt the water, add the spaghetti and cook to al dente. 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. Drizzle with EVOO and sprinkle with oregano. Scatter the tomatoes on a baking rack over a baking sheet and roast about 20 minutes.

Heat about 3 tablespoons EVOO in a large skillet over medium heat. 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 3-4 minutes, stirring frequently. Stir in the pasta cooking liquid, about 1 cup, and toss in the pasta.

Put the tapenade pasta into serving bowls and top with oven roasted cherry tomatoes. Serve as a first course or alongside a seafood entree.