Roasted Tomato Pasta...For the Ladies

By • August 14, 2011 • 23 Comments



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
  1. Stir the tomato paste into the white wine until it dissolves.
  2. 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.
  3. Roast the mixture uncovered for about an hour at 350F until the tomatoes start to soften and wrinkle a bit.
  4. Cook the pasta according to package directions just before the sauce is finished.
  5. When the sauce comes out of the oven, use the back of a slotted spoon to "break up" a few of the tomatoes.
  6. Stir the oregano and basil into the sauce and combine with the hot cooked pasta. Serve it up nice and hot!

Tags: a little salt, savory, sweet cherry tomato

Comments (23) Questions (0)

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about 1 year ago JanetFL

I, too, have a husband who always asks "where's the meat?!!". I'm anchovy-shy but he is an anchovy love and so will try this. Thank you!

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about 1 year ago inpatskitchen

Thank YOU JanetFL! Please let me know how it goes.

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about 1 year ago taxidog

mmmm- with little hunks of leftover brie melting in...

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about 1 year ago inpatskitchen

Wow! That sounds good!

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about 2 years ago lapadia

LOVE!

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about 2 years ago inpatskitchen

Thanks lapadia!

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over 2 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Stop! I haven't had lunch yet! Salivating!

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over 2 years ago inpatskitchen

I know...it's almost dinner here and I think about this and get very hungry. Thanks!

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almost 3 years 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.

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almost 3 years 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!

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almost 3 years 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.

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almost 3 years ago gingerroot

YUM! Love everything about this.

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almost 3 years ago inpatskitchen

Oh thank you gingerroot!! We did too!!

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almost 3 years ago jtrueblood

I made this last week: Fabulous, and so easy! I hope you win the contest......

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almost 3 years ago inpatskitchen

I'm so glad you enjoyed this!! Thank you so much!

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almost 3 years ago EmilyC

Love this -- so simple, so delicious.

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almost 3 years ago inpatskitchen

Thank you Emily!

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almost 3 years ago GiGi26

This is one for the anchovy, capers, kalamata olive and roasted tomato lovers at my house!

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almost 3 years ago inpatskitchen

Let me know how everyone likes it...

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almost 3 years ago aargersi

Abbie is a trusted source on General Cooking.

yummy

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almost 3 years ago inpatskitchen

Thank you....it was!!

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almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Love puttanesca this is beautiful!

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almost 3 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)