Spaghetti with Tapenade Sauce and Roasted Tomatoes

Ingredients

• Salt
• 1 pound spaghetti
• 1 pint cherry tomatoes, halved and seeded
• Freshly ground black pepper
• Extra-virgin olive oil 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 to 4 cloves garlic, finely chopped
• 1 cup packed, pitted black olives, finely chopped, with some brine (recommended: Kalamata)

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