Spaghetti With Tapenade Sauce And Roasted Tomatoes

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
484
FAT
54%
CHOL
44%
SOD
34%

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Ingredients for 4 servings

Salt

1 pound spaghetti

1 pint cherry tomatoes, halved and seeded

Freshly ground black pepper

Extra virgin olive oil (EVOO) for drizzling, plus 3 tablespoons

1/2 teaspoon dried oregano

4 anchovy fillets

3 tablespoons chopped capers

1/2 teaspoon crushed red pepper flakes

3-4 cloves garlic, finely chopped

1 cup packed, pitted black olives, finely chopped, with some brine (recommended: Kalamata)

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