5.0 from 99 votes
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 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4 servings
Calories: 614 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 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
- 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.
Cup of Yum
Nutrition Information
Calories
614kcal
(31%)
Carbohydrates
76g
(25%)
Protein
20g
(40%)
Fat
26g
(40%)
Saturated Fat
5g
(25%)
Cholesterol
13mg
(4%)
Sodium
992mg
(41%)
Potassium
780mg
(22%)
Fiber
6g
(24%)
Sugar
9g
(18%)
Vitamin A
1720IU
(34%)
Vitamin C
59.9mg
(67%)
Calcium
215mg
(22%)
Iron
3.6mg
(20%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 614
% 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.