Spaghetti with Roasted Tomatoes, Olives and Capers
1 lb. spaghetti
10-15 pitted green olives
1/3 cup capers
1 or 2 small containers of cherry tomatoes
1/4 cup pinon or pine nuts
salt and pepper to taste
Preheat oven to 375.(If you have convection, this is a great way to use it) Put water on for pasta. While pasta is cooking, wash cherry tomatoes, coat with a little olive oil, salt and pepper to taste. Spread on a cookie sheet and roast until they burst. Take them out, but save any juice that is left on the pan. When pasta is done, drain and return to pot. Add in the tomatoes with reserved juices, capers, and pinon. Toss with a little olive oil. Add salt and pepper if needed.