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)
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.
Notes
- Add extra red pepper flakes for more heat.
- Substitute canned fire-roasted tomatoes if fresh are unavailable.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop, Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 7g
- Sodium: 900mg
- Fat: 16g
- Saturated Fat: 2.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 13g
- Cholesterol: 10mg
