In an oven pan, put: 2 containers of grape tomatoes sliced in 1/2s or 1/4s, 5 cloves garlic minced, handful of olives chopped, and 1-2 T capers. Add some olive oil, a splash of balsamic, and some hot red pepper flakes. Roast about 30 minutes. Meanwhile cook up 1/2-1 lb pasta.
To serve, place the pasta in a bowl, add the puttanesca sauce and top with a generous amount of chopped Italian Parsley and parmesan.
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