Roasted Tomato Puttanesca is a vibrant and flavorful pasta dish that offers a twist on the classic Italian puttanesca. This version incorporates roasted tomatoes, which deepen in flavor in the oven, becoming sweet and tangy, and blend perfectly with the salty capers, olives, and anchovies that define puttanesca sauce. The addition of fresh garlic, red pepper flakes, and aromatic herbs like basil and oregano makes this dish a sensory delight, infusing the air with mouthwatering aromas. Ideal for a rustic family dinner or an impressive meal for guests, this pasta is both comforting and sophisticated, pairing beautifully with a glass of red wine and crusty bread.
Ingredients:
- 2 lbs ripe cherry tomatoes, halved
- 4 cloves garlic, minced
- 1/4 cup olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes (adjust to heat preference)
- 2 tbsp capers, drained
- 1/2 cup Kalamata olives, pitted and sliced
- 4 anchovy fillets, minced (optional)
- 1 tbsp tomato paste
- 1 tsp dried oregano
- 1/2 tsp dried basil
- 12 oz spaghetti or linguine
- Fresh parsley or basil for garnish
- Grated Parmesan cheese, for serving (optional)
Instructions:
- Roast the Tomatoes:
- Preheat the oven to 400°F (200°C). On a large baking sheet, toss the cherry tomatoes with 2 tablespoons of olive oil, half of the minced garlic, salt, and black pepper. Roast in the oven for 20-25 minutes until the tomatoes are soft and slightly caramelized.
- Prepare the Puttanesca Sauce:
- While the tomatoes are roasting, heat the remaining olive oil in a large skillet over medium heat. Add the remaining garlic, red pepper flakes, and anchovies (if using). Cook until the garlic is fragrant and the anchovies melt into the oil, about 1-2 minutes.
- Stir in the tomato paste and cook for another minute. Add the roasted tomatoes along with any juices from the baking sheet to the skillet. Break the tomatoes slightly with a spoon.
- Add the capers, olives, oregano, and basil. Simmer the sauce for about 10 minutes, allowing the flavors to meld together. Adjust seasoning as needed.
- Cook the Pasta:
- While the sauce simmers, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain, reserving a cup of pasta water.
- Combine Pasta and Sauce:
- Add the cooked pasta directly to the sauce, tossing to coat. If the sauce is too thick, add a little reserved pasta water to loosen it.
- Serve:
- Serve the roasted tomato puttanesca hot, garnished with fresh parsley or basil. Offer grated Parmesan cheese on the side, if desired.
Roasted Tomato Puttanesca is a deliciously rich and hearty dish that celebrates the bold flavors of Southern Italy in a new light. The roasted tomatoes add a depth of flavor that complements the briny capers and olives, making each forkful a delight. This dish is sure to be a hit, whether as a comforting weeknight dinner or a part of a festive meal.
