Roasted Tomato Puttanesca
Traditional pasta puttanesca is made with a tomato sauce, but this version is made with a much thinner “sauce” of roasted cherry tomatoes that clings to the starchy pasta after you toss it all together. It's a perfect celebration of summer tomatoes.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 12 oz. dried thin spaghetti
- 2 pints cherry tomatoes ((or grape tomatoes))
- 5 tablespoons extra-virgin olive oil ((divided))
- Salt and pepper
- 6 cloves garlic ((sliced))
- 4 anchovy fillets
- 2/3 cup Kalamata olives ((pitted and roughly chopped))
- 3 tablespoons drained capers
- 1/4 teaspoon crushed red pepper flakes
- 3 tablespoons fresh Italian parsley ((chopped))
- 3 tablespoons basil ((julienned))
- Grated Parmesan cheese
Instructions
- 1
Preheat your oven to 400 degrees F, and bring a large pot of salted water to a boil for the spaghetti. On a baking sheet lined with parchment paper, drizzle the cherry tomatoes with 2 tablespoons of extra virgin olive oil, and season with salt and pepper. Transfer to your preheated oven and roast for 15 to 20 minutes.
- 2
Meanwhile, heat a large skillet (large enough to toss all your pasta in) over medium heat. Add the remaining 3 tablespoons of extra virgin olive oil, along with the garlic and anchovies. Cook for 3-4 minutes, until the anchovies have melted into the oil and the garlic is fragrant.
- 3
By now, your water should be boiling. Add the spaghetti and cook according to package instructions, shaving off 1 minute of cooking time (i.e. the pasta should be just under “al dente.”) Reserve at least 1 cup of the pasta cooking water.
- 4
To the garlic and anchovies, add the the olives, capers, red pepper flakes, and tomatoes. Toss in the pasta, and toss everything together for a minute, allowing the pasta to absorb the liquid in the pan. If it starts to look dry, add 1/3 cup of pasta water (or more as needed) to give it a silky texture. Continue tossing, and the pasta will absorb the additional liquid. Toss in the herbs, and serve with Parmesan cheese.