Roasted Cherry Tomato Puttanesca
This sauce is excellent in its traditional incarnation: swirled with spaghetti. Since you're using fresh tomatoes, it's more of a ragu than a sauce that clings to ever strand of pasta. But regardless, slutty noodles never tasted better. The briny olives and capers also make it a great condiment for seafood. I actually added some shrimp to the pan and roasted them in the sauce for another 10 minutes before tossing the whole luscious mess with my slightly less luscious quinoa pasta. Perfection.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people (with 16 ounces of pasta)
- 2 pints cherry tomatoes halved
- ¼ cup roughly chopped Kalamata olives
- ¼ cup capers
- 1 anchovy fillet minced
- 2 garlic cloves thinly sliced
- 2 shallots thinly sliced
- 1 tablespoon chopped fresh oregano
- 2 teaspoons sugar
- ½ teaspoon salt
- ½ teaspoon red pepper flakes
- 3 tablespoons olive oil
- 2 tablespoons finely chopped fresh parsley
Preheat the oven to 425 degrees F.
Combine all the ingredients except for the parsley in a medium mixing bowl and toss to combine.
Spread the tomato mixture in an even layer in a 12-inch cast iron skillet or a 9 x 13 baking dish. Bake for 30 minutes, until the tomatoes are caramelized and their juices have mingled nicely with the briny olives and capers.
To serve, add the fresh parsley and a heap of cooked spaghetti to the pan and toss to combine. Drizzle with olive oil and mangia! Alternatively, you can store the sauce for later or use it as a topping for fish or shrimp.