Roasted Tomato Pasta...For the Ladies
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Author Notes: This is my take on pasta alla puttanesca, that salty somewhat spicy pasta that legend tells the ladies of the night would make . Mine isn't a quick sauce, but rather a roasted one which highlights the saltiness of the anchovies and olives and the sweet freshness of the tomato. You may worry that the sauce is too salty, but after combining with the pasta, you'll see that it's perfect! - inpatskitchen
Serves 4
- 2 pints small cherry tomatoes or grape tomatoes
- 1/2 cup dry white wine
- 1 tablespoon tomato paste
- 1/2 cup extra virgin olive oil
- 2 heaping tablespoons minced garlic
- 1 cup Kalamata olives
- 8 anchovy fillets, packed in oil and finely chopped
- 2 tablespoons capers in brine
- 1/2 teaspoon crushed red pepper
- 1 tablespoon chopped fresh oregano
- 1/2 cup sliced fresh basil leaves
- 10 ounces dry pasta
- Stir the tomato paste into the white wine until it dissolves.
- In a 9 x13 inch glass or ceramic baking dish, combine the tomatoes, wine and tomato paste mixture, garlic, anchovies, olives, crushed red pepper, capers and olive oil.
- Roast the mixture uncovered for about an hour at 350F until the tomatoes start to soften and wrinkle a bit.
- Cook the pasta according to package directions just before the sauce is finished.
- When the sauce comes out of the oven, use the back of a slotted spoon to "break up" a few of the tomatoes.
- Stir the oregano and basil into the sauce and combine with the hot cooked pasta. Serve it up nice and hot!
- This recipe was entered in the contest for Your Best Dish with Meat as a Flavoring
- This recipe was entered in the contest for Your Best Canned Fish Recipe
- This recipe was entered in the contest for Your Best Cherry Tomatoes
Tags: a little salt, savory, sweet cherry tomato
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12 months ago lapadia
LOVE!
12 months ago inpatskitchen
Thanks lapadia!
about 1 year ago boulangere
Cynthia is a trusted source on Bread/Baking.
Stop! I haven't had lunch yet! Salivating!
about 1 year ago inpatskitchen
I know...it's almost dinner here and I think about this and get very hungry. Thanks!
over 1 year ago ChiFoodLover
Thank you for sharing this recipe - it's absolutely DELICIOUS!! I had it the next day and it was fabulous cold too. I'll definitely be making this one again and again.
over 1 year ago inpatskitchen
I'm soo glad you enjoyed this! I just stumbled on your comment since the Editors haven't gotten the glitches fixed. I love it cold also! Thanks!
over 1 year ago ChiFoodLover
Thank you for sharing this recipe - it's absolutely DELICIOUS!! I had it the next day and it was fabulous cold too. I'll definitely be making this one again and again.
over 1 year ago gingerroot
YUM! Love everything about this.
over 1 year ago inpatskitchen
Oh thank you gingerroot!! We did too!!
over 1 year ago jtrueblood
I made this last week: Fabulous, and so easy! I hope you win the contest......
over 1 year ago inpatskitchen
I'm so glad you enjoyed this!! Thank you so much!
almost 2 years ago EmilyC
Love this -- so simple, so delicious.
almost 2 years ago inpatskitchen
Thank you Emily!
almost 2 years ago GiGi26
This is one for the anchovy, capers, kalamata olive and roasted tomato lovers at my house!
almost 2 years ago inpatskitchen
Let me know how everyone likes it...
almost 2 years ago aargersi
Abbie is a trusted source on General Cooking.
yummy
almost 2 years ago inpatskitchen
Thank you....it was!!
almost 2 years ago sdebrango
Suzanne is a trusted source on General Cooking.
Love puttanesca this is beautiful!
almost 2 years ago inpatskitchen
Thanks! Even Tom, who always asks "where's the meat?" enjoyed this...of course I made his favorite bread to go with (LOL)