Roasted Cherry Tomato Puttanesca
Slow-roasted tomatoes provide a concentrated sweetness to balance the salty capers.
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Ingredients
- 2 pints Cherry tomatoes
- 1/2 cup Extra virgin olive oil
- 1 pound Spaghetti or Linguine
- 4 cloves Garlic cloves, thinly sliced
- 6 fillets Anchovy fillets, minced
- 3 tablespoons Capers, drained and rinsed
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 teaspoon Red pepper flakes
- 1/4 cup Fresh parsley, chopped
- 1 to taste Salt and black pepper
Instructions
- 1
Preheat your oven to 400°F (200°C) and toss the cherry tomatoes with 2 tablespoons of olive oil and a pinch of salt on a large rimmed baking sheet.
- 2
Roast the tomatoes for 20-25 minutes until they are blistered, slightly charred, and have released their juices.
- 3
While the tomatoes roast, bring a large pot of salted water to a boil and cook the pasta according to package directions until just al dente.
- 4
In a large skillet over medium heat, add the remaining olive oil, sliced garlic, and anchovies; cook for 3 minutes until the anchovies melt into the oil.
- 5
Stir in the capers, olives, and red pepper flakes, cooking for another 2 minutes to release the aromatics.
- 6
Carefully transfer the roasted tomatoes and all their accumulated juices from the baking sheet into the skillet, stirring to combine with the olive mixture.
- 7
Add the cooked pasta directly to the skillet along with a splash of starchy pasta water, tossing vigorously over medium-high heat until the sauce coats the noodles.
- 8
Remove from heat, stir in the fresh parsley, and adjust seasoning with salt and pepper before serving immediately.
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