Spaghetti with Cherry Tomatoes, Olives, Capers, and Pine Nuts

Name: Spaghetti with Cherry Tomatoes, Olives, Capers, and Pine Nuts
Yield: Serves 4 to 6
Ingredients: 3 pints, cherry tomatoes (2 pounds), each tomato halved pole to pole; 1/4 cup, olive oil; , Table salt; 1/2 teaspoon, red pepper flakes; 1/4 teaspoon, ground black pepper; 1 1/2 teaspoons, sugar, or to taste; 3 large cloves, garlic, sliced thin; 1/4 cup, capers, drained; 1 pound, spaghetti; 1/4 cup, chopped kalamata olives; 3 tablespoons, chopped fresh oregano leaves; 1/4 cup, pine nuts, toasted; 2 ounces, grated Pecorino Romano cheese (1 cup)

Main Courses
Pasta
Vegetables
Vegetarian

Appears in Cook's Illustrated March/April 2005

Have you ever tried to make a great sauce with off-season supermarket tomatoes? Cherry tomatoes are your best bet, but even then the resulting sauce can be uninspired.

SERVES 4 to 6

TIME 1½ hours

Spaghetti with Cherry Tomatoes, Olives, Capers, and Pine Nuts

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