Roasted Tomato Pasta... For The Ladies

• 2 pints small cherry tomatoes or grape tomatoes
• 1/2 cup dry white wine
• 1 tablespoon tomato paste
• 1/2 cup extra virgin olive oil
• 2 heaping tablespoons minced garlic
• 1 cup Kalamata olives
• 8 anchovy fillets, packed in oil and finely chopped
• 2 tablespoons capers in brine
• 1/2 teaspoon crushed red pepper
• 1 tablespoon chopped fresh oregano
• 1/2 cup sliced fresh basil leaves
• 10 ounces dry pasta

1. Preheat the oven to 350u0b0 F.
2. Stir the tomato paste into the white wine until it dissolves.
3. In a 9 x 13 inch glass or ceramic baking dish, combine the tomatoes, wine and tomato paste mixture, garlic, anchovies, olives, crushed red pepper, capers, and olive oil.
4. Roast the mixture uncovered for about an hour, until the tomatoes start to soften and wrinkle a bit.
5. Cook the pasta according to package directions just before the sauce is finished.
6. When the sauce comes out of the oven, use the back of a slotted spoon to "break up" a few of the tomatoes.
7. Stir the oregano and basil into the sauce and combine with the hot cooked pasta. Serve it up nice and hot!

tomatoes, white wine, tomato paste, extra virgin olive oil, garlic, olives, anchovy, capers, red pepper, fresh oregano, fresh basil, pasta

Taken from food52.com/recipes/13932-roasted-tomato-pasta-for-the-ladies (may not work)