Spaghetti with Cherry Tomatoes, Olives, Capers, and Pine Nuts | America's Test Kitchen

Ingredients

• 3 pints cherry tomatoes (2 pounds), each tomato halved pole to pole
• 1/4 cup olive oil
• Table salt
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon ground black pepper
• 1 1/2 teaspoons sugar,or to taste
• 3 large cloves garlic, sliced thin
• 1/4 cup capers, drained
• 1 pound spaghetti
• 1/4 cup chopped kalamata olives
• 3 tablespoons chopped fresh oregano leaves
• 1/4 cup pine nuts, toasted
• 2 ounces grated Pecorino Romano cheese (1 cup)