Spaghetti With Tapenade Sauce

• talt
• t pound spaghetti
• t pint cherry tomatoes, halved and seeded
• treshly ground black pepper
• txtra-virgin olive oil for drizzling, plus 3 tablespoons
• t/2 teaspoon dried oregano
• t anchovy fillets
• t tablespoons chopped capers
• t/2 teaspoon crushed red pepper flakes
• t to 4 cloves garlic, finely chopped
• t cup packed, pitted black olives, finely chopped, with some brine (recommended: Kalamata)

1. Heat the oven to 400 degrees. 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.
2. Add the tomatoes to a small bowl and season with salt and pepper, to taste. 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.
3. Heat about 3 tablespoons extra-virgin olive oil 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 to 4 minutes, stirring frequently. Stir in the pasta cooking liquid, about 1 cup, and toss in the pasta.
4. Put the tapenade pasta into serving bowls and top with oven roasted cherry tomatoes. Serve as a first course or alongside a seafood entree.

salt, cherry tomatoes, ground black pepper, olive oil, oregano, anchovy, capers, red pepper, garlic, black olives

Taken from www.epicurious.com/recipes/member/views/spaghetti-with-tapenade-sauce-51113251 (may not work)