Oven Puttanesca

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6 tomatoes (about 1 3/4 pounds), cut into 1-inch wedges

2 cloves garlic, thinly sliced (1 tablespoon)

3 tablespoons capers, rinsed

2 tablespoons extra-virgin olive oil, plus more for drizzling

Kosher salt and freshly ground pepper

1/3 cup pitted kalamata olives, halved

12 ounces neutral-flavored penne, such as Bionaturae gluten-free (rice, soy, potato)

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