Roasted Tomato Puttanesca
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
614 kcal
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Course
Main Course
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Cuisine
Italian
Roasted Tomato Puttanesca
Description
The recipe starts by roasting cherry tomatoes in olive oil, salt, and pepper at a high temperature to enhance their natural sweetness and soften them. A skillet is then used to infuse olive oil with sliced garlic and anchovies, which dissolve to add umami. Cooked spaghetti, drained just shy of al dente, is added to the skillet along with chopped olives, capers, red pepper flakes, and the roasted tomatoes. The ingredients are tossed together with some reserved pasta water to marry the flavors and create a coherent sauce.
The dish finishes with fresh Italian parsley and julienned basil for herbal freshness. The balance of roasted tomatoes’ sweetness and anchovies’ saltiness, along with olives and capers, yields a rich and layered flavor profile. Parmesan cheese can be added on top for extra richness if desired.
Ingredients
- 12 oz. spaghetti dried, thin
- 2 pints cherry tomato or grape tomatoes
- 5 tablespoons extra-virgin olive oil (divided)
- salt
- black pepper
- 6 cloves garlic (sliced)
- 4 anchovy fillet
- 2/3 cup kalamata olives (pitted and roughly chopped)
- 3 tablespoons capers drained
- 1/4 teaspoon red pepper flakes crushed
- 3 tablespoons Italian parsley chopped, fresh
- 3 tablespoons basil (julienned)
- Parmesan Cheese grated
Instructions
- 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.
- 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.
- 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.
- 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 614 kcal
% Daily Value*
| Calories | 614kcal | 31% |
| Carbohydrates | 76g | 25% |
| Protein | 20g | 40% |
| Fat | 26g | 40% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 13mg | 4% |
| Sodium | 992mg | 41% |
| Potassium | 780mg | 17% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 1720IU | 34% |
| Vitamin C | 59.9mg | 67% |
| Calcium | 215mg | 22% |
| Iron | 3.6mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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