Ingredients
10 roasted tomato halves, roughly chopped
1/2 teaspoon sugar
Coarse salt and ground pepper
1/2 cup extra-virgin olive oil
3 tablespoons capers (optional)
2 teaspoons fresh lemon juice
3/4 pound spaghetti
Handful fresh basil leaves, to taste
Preparation
Roast the tomatoes: Preheat oven to 350 degrees. Halve 5 plum tomatoes. On two large rimmed baking sheets, arrange tomatoes, cut side up, and sprinkle with sugar. Bake until softened and edges are crinkled, about 1 hour. Let cool.
Set a large pot of salted water to boil. Meanwhile, in a bowl, combine tomatoes, oil, capers (if using), and lemon juice; season with salt and pepper. Cook pasta until al dente. Drain pasta and return to pot; toss with tomato mixture. Serve pasta topped with basil.
