1. Preheat oven to 450°(F). On a rimmed baking sheet, toss tomatoes, capers, and oregano with oil and season with salt. Roast until tomatoes burst and begin to brown, 25 to 30 minutes. Meanwhile, in a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1/2 cup pasta water, then drain.
2. Return pasta and 1/4 cup pasta water to pot and add tomato mixture. Add tomato sauce to pan. Cook over high until sauce is slightly thickened, 3 to 4 minutes. If necessary, add remaining pasta water to create a light sauce that coats pasta. Serve sprinkled with oregano and topped with parmesan.
per serv: 432 cal; 12 g fat (2 g sat fat); 13 g protein; 71 g carb; 5 g fiber
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|Serving Size: 1 Serving (368g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 140 (32%)|
|Amt Per Serving||% DV|
|Total Fat 15.6g||21 %|
|Saturated Fat 3.3g||16 %|
|Monounsaturated Fat 6g|
|Polyunsanturated Fat 4.9g|
|Cholesterol 69mg||21 %|
|Sodium 464.8mg||16 %|
|Potassium 815.2mg||21 %|
|Total Carbohydrate 60.9g||18 %|
|Dietary Fiber 4.1g||16 %|
|Sugars, other 56.9g|
|Protein 15.1g||22 %|
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Calories per serving: 438
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