If the endless cold is getting to you like it is me, here's a little summer wonder to tide you over. Pasta is always a good idea (and simple). Simple roasted tomatos -- from this month's Cook's Illustrated.
Heat oven to 350.
Slice 2 cloves of garlic very thin. Toss them in a small bowl with 1-2 pints of cherry tomatoes, 1/8 cup of olive oil, 1/8 cup of capers, 1/4 tsp. salt, a pinch of red pepper flakes, some black pepper, and about 1/2 to 3/4 tsp. of sugar, depending on how the tomatoes taste. Spread them in an even layer on a baking sheet (one with sides is best). Roast for 35-40 minutes until the tomato skins are a little shriveled.
While the tomatoes are roasting, boil a big pot of water and throw the pasta in just before you take the tomatos out. Drain the pasta and return to the pot. Add the roasted tomatoes. Add 1/8 cup or a little more of chopped calamatas and a little chopped fresh oregano if you have some. Toss gently and serve, sprinkled with toasted pine nuts and a good amount of grated parmesan.
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