Name: Roasted Tomato Puttanesca Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 2 pints cherry tomatoes; 3 tablespoons olive oil; 4 cloves garlic, minced; 1 teaspoon salt; 1 teaspoon black pepper; 12 ounces spaghetti or linguine; 1/2 cup pitted Kalamata olives, halved; 2 tablespoons capers, drained; 4 anchovy fillets, chopped; 1/2 teaspoon red pepper flakes; 1/4 cup chopped fresh parsley; Grated Parmesan cheese for serving (optional)

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Roasted Tomato Puttanesca is more than just an Italian classic — it’s a vibrant, weeknight dish loaded with bold Mediterranean flavors and a touch of heat. Blistered, caramelized cherry tomatoes mingle with briny olives, capers, and mellowed anchovies for a sauce that hugs every strand of spaghetti or linguine. If your taste buds are craving something robust yet simple, this recipe is pure comfort (and excitement) in a bowl. Every bite is a celebration of sweet, salty, spicy, and savory all at once — just what you need when you want dinner to feel a little extra special.

Roasted Tomato Puttanesca Recipe - Recipe Image

Ingredients You’ll Need

Here’s the magic of Roasted Tomato Puttanesca: every ingredient is straightforward but absolutely essential. Each one brings its own delicious role to the table, building the umami-laden, crave-worthy sauce that makes this pasta sing.

Cherry tomatoes: These sweet, juicy gems roast up beautifully, creating the heart and soul of your sauce.
Olive oil: Adds richness and helps the tomatoes blister and caramelize in the oven.
Garlic: Infuses the whole dish with aromatic depth and classic Italian warmth.
Salt: Just enough to pull flavors together and balance the briny components.
Black pepper: Lends gentle background spice, grounding the acidity of the tomatoes.
Spaghetti or linguine: The perfect canvas for this bold, robust sauce; use your favorite!
Kalamata olives: These pitted, halved olives add a delightfully salty punch and beautiful deep color.
Capers: The little bursts of brine bring classic puttanesca zing.
Anchovy fillets: Don’t skip ’em! They melt away, providing an incredible savory backbone (without fishiness).
Red pepper flakes: For a subtle kick; feel free to adjust the amount to your spice preference.
Fresh parsley: Brings a fresh, green pop at the finish.
Grated Parmesan cheese (optional): Not traditional, but a wonderful, nutty-salty finish if you please.

How to Make Roasted Tomato Puttanesca

Step 1: Roast the Tomatoes

Set your oven to 400°F (200°C) and grab a sturdy baking sheet. Toss the cherry tomatoes with two tablespoons of olive oil, the minced garlic, salt, and black pepper. Spread them into a single layer for even roasting. Within 20–25 minutes, you’ll have blistered, caramelized tomatoes with sweet depth and roasty edges — this is the flavor bomb that sets Roasted Tomato Puttanesca apart from your everyday pasta sauce.

Step 2: Cook the Pasta

While the tomatoes are working their magic in the oven, bring a big pot of salted water to a boil. Cook your spaghetti or linguine according to the package instructions until just al dente. Before you drain, reserve a half cup of that starchy pasta water; it’s going to help tie the sauce together later with a beautifully glossy finish.

Step 3: Build the Sauce

Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Toss in the chopped anchovy fillets and let them melt into the oil — they’ll practically disappear, leaving a savory, rich undertone instead of fishy flavor. Add the red pepper flakes, giving them a quick sizzle, then scrape in all those roasted tomatoes (along with every last drop of their juice!), olives, and capers. This is when your kitchen starts smelling like an Italian trattoria.

Step 4: Toss and Finish

Add the drained pasta and reserved water to the skillet. Toss everything together until the noodles are coated in that luscious, chunky sauce. Let it bubble gently for 2–3 minutes until everything is heated through and those flavors meld. Remove from the heat, sprinkle with fresh parsley, and give it one last gentle toss.

Step 5: Serve It Up

Twirl the Roasted Tomato Puttanesca onto plates or a big serving platter. Offer freshly grated Parmesan cheese on the side for anyone who wants a creamy, salty crown. Dig in while it’s hot and vibrant!

How to Serve Roasted Tomato Puttanesca

Garnishes

Finish each plate with a generous sprinkle of chopped fresh parsley. For guests who love a little decadence, offer grated Parmesan or Pecorino Romano on the table — it’s not traditionally puttanesca, but it’s so delicious. A few extra olives or even a drizzle of your fanciest olive oil take this dish over the top.

Side Dishes

Roasted Tomato Puttanesca shines alongside a big, leafy green salad dressed with balsamic and olive oil, or simply some garlicky steamed broccoli. A thick slice of crusty, toasted bread is perfect for mopping up any extra sauce. Keep the sides light and fresh to let the pasta be the star.

Creative Ways to Present

For an eye-catching presentation, serve individual nests of linguine in shallow pasta bowls and top each one with extra roasted tomatoes and a sprinkle of parsley. If you’re entertaining, try serving in a big platter set in the center of the table family-style, inviting everyone to help themselves. For a fun twist, serve smaller portions as a first course or as part of an Italian-inspired buffet spread.

Make Ahead and Storage

Storing Leftovers

Leftover Roasted Tomato Puttanesca keeps wonderfully in an airtight container in the fridge for up to 3 days. The flavors actually meld and develop even more, making for an incredible next-day lunch or dinner.

Freezing

You can freeze the sauce (without the pasta) in airtight containers for up to 2 months. Thaw it overnight in the fridge when you’re ready for a quick weeknight dinner — just boil fresh pasta and combine!

Reheating

To reheat, warm the pasta gently in a skillet over low heat, adding a splash of water to loosen the sauce. For larger batches, a quick zap in the microwave works, but try tossing in a drizzle of olive oil to revive the glossy texture.

FAQs

Can I leave out the anchovies?

You can, but anchovies are what give Roasted Tomato Puttanesca its deep, layered savoriness — they melt and practically disappear, leaving no fishy taste. If you skip them, consider adding an extra pinch of salt or substituting with a little miso paste for umami.

What pasta shapes work best for this recipe?

Classic spaghetti or linguine is traditional, but honestly, any long noodle plays well here. If you prefer penne, rigatoni, or even gluten-free varieties, you’ll get those lovely nooks for the sauce to cling to.

Is Roasted Tomato Puttanesca very spicy?

It has a gentle kick from the red pepper flakes, but you’re in full control! Add more or less according to your heat preference, or omit entirely if you want a milder meal.

Can I substitute canned tomatoes for fresh?

Absolutely. If cherry tomatoes aren’t available, swap in a can of good-quality fire-roasted tomatoes. Just drain them well and roast with the garlic and olive oil for about 15 minutes to develop that signature caramelized flavor.

Is this dish pescatarian-friendly?

It is! Roasted Tomato Puttanesca is naturally pescatarian thanks to the anchovies, and you can always skip the cheese or use a vegetarian-friendly hard cheese if desired.

Final Thoughts

If you’re ready to fall in love with pasta all over again, let Roasted Tomato Puttanesca take the lead. It’s a joyful way to bring big flavor to the table with just a handful of honest ingredients. Give it a try — you might just find your new favorite weeknight meal!

Roasted Tomato Puttanesca Recipe

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4.8 from 24 reviews

Author: Emma
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

A flavorful twist on the classic pasta puttanesca, this Roasted Tomato Puttanesca is bursting with savory roasted cherry tomatoes, briny olives, and capers. Anchovies add a depth of umami flavor, while red pepper flakes bring a hint of heat to this satisfying Italian dish.

Ingredients

Scale

Roasted Cherry Tomatoes:

2 pints cherry tomatoes
3 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon salt
1 teaspoon black pepper

Pasta and Sauce:

12 ounces spaghetti or linguine
1/2 cup pitted Kalamata olives, halved
2 tablespoons capers, drained
4 anchovy fillets, chopped
1/2 teaspoon red pepper flakes
1/4 cup chopped fresh parsley
Grated Parmesan cheese for serving (optional)

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Instructions

Preheat the oven: Preheat the oven to 400°F (200°C).
Roast the tomatoes: Toss cherry tomatoes with 2 tablespoons of olive oil, garlic, salt, and pepper on a baking sheet. Roast for 20–25 minutes until blistered and caramelized.
Cook the pasta: Cook the pasta until al dente. Reserve 1/2 cup of pasta water.
Prepare the sauce: In a skillet, warm olive oil, add anchovies until melted, then add red pepper flakes, roasted tomatoes, olives, and capers. Toss in the cooked pasta and reserved water. Cook for 2–3 minutes.
Finish and serve: Stir in parsley, remove from heat, and serve immediately with Parmesan cheese if desired.