1. Adjust oven rack to middle position; heat oven to 350°F. In medium bowl, gently toss tomatoes with oil, 1/2 teaspoon salt, pepper flakes, black pepper, sugar, garlic, and capers. Spread in even layer on rimmed baking sheet (about 17 x 12 inches) and roast until tomato skins are slightly shriveled (tomatoes should retain their shape), 35 to 40 minutes. (Do not stir tomatoes during roasting.) Remove tomatoes from oven and cool 5 to 10 minutes.

2. While tomatoes cook, bring 4 quarts water to boil in large stockpot. Just before removing tomatoes from oven, stir 1 tablespoon salt and pasta into boiling water and cook until al dente. Drain pasta and return to pot. Using rubber spatula, scrape tomato mixture into pot on top of pasta. Add olives and oregano; toss to combine. Serve immediately, sprinkling pine nuts and cheese over individual bowls.

Serves 4 to 6