Pasta with Kalamata Olives and Roasted Cherry Tomato Sauce

We received two batches of cherry tomatoes from our CSA with the Tierra Miguel Foundation and needed to use them all asap. I found this recipe on Epicurious and it uses 2 and 1/2 pounds of cherry tomatoes which is about how many we had!

Ingredients:

2 1/2 lbs cherry tomatoes, halved
1/3 cup olive oil
5 cloves garlic, minced
1 tablespoon balsamic vinegar
1/4 teaspoon dried crushed red pepper (we used a little more since we like it spicy!)
3 tablespoons chopped fresh oregano

1 pound pasta (we used gemelli)
1/2 cup halved pitted kalamata olives
1/4 cup drained capers
6 ounces feta cheese, crumbled (about 1 1/4 cups)
1/4 cup pine nuts, toasted

Preperation:

Position rack in the center of oven and preheat to 375 degrees. Combine tomatoes, oil, garlic, vinegar, and crushed red pepper in a 13x9x2-inch glass baking dish. Season to taste with salt and pepper. Roast until tomatoes are tender and juicy, stirring occasionally, about 45 minutes. Stir in oregano. (This can be made 2 hours ahead. Let stand at room temperature.)

Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Return to pot. Add tomato mixture, olives, and capers. Stir over medium heat until heated through, about 2 minutes. Add feta and stir until melted and creamy, about 2 minutes. Divide pasta among 6 plates; sprinkle with pine nuts and serve.