Roasted Tomato Pasta... For the Ladies

August 14, 2011
3 Ratings
  • Serves 4
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

Test Kitchen Notes

A little effort for a large reward—midsummer cherry tomatoes brought a sweetness that balanced out the saltiness of the olives, anchovies, and capers in this zesty and delicious sauce. The anchovies meld together seamlessly with the other ingredients, so if you want a punch of extra flavor, I'd top off the 1/2 cup olive oil with the oil from their tin. —The Editors

What You'll Need
  • 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. Preheat the oven to 350° F.
  2. Stir the tomato paste into the white wine until it dissolves.
  3. In a 9 x 13 inch glass or ceramic baking dish, combine the tomatoes, wine and tomato paste mixture, garlic, anchovies, olives, crushed red pepper, capers, and olive oil.
  4. Roast the mixture uncovered for about an hour, until the tomatoes start to soften and wrinkle a bit.
  5. Cook the pasta according to package directions just before the sauce is finished.
  6. When the sauce comes out of the oven, use the back of a slotted spoon to "break up" a few of the tomatoes.
  7. Stir the oregano and basil into the sauce and combine with the hot cooked pasta. Serve it up nice and hot!

See what other Food52ers are saying.

  • JanetFL
  • lapadia
  • boulangere
  • ChiFoodLover
  • gingerroot

Recipe by: inpatskitchen

I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining. My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!

21 Reviews

JanetFL July 3, 2013
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!
inpatskitchen July 4, 2013
Thank YOU JanetFL! Please let me know how it goes.
taxidog June 25, 2013
mmmm- with little hunks of leftover brie melting in...
inpatskitchen June 25, 2013
Wow! That sounds good!
lapadia June 8, 2012
inpatskitchen June 8, 2012
Thanks lapadia!
boulangere February 26, 2012
Stop! I haven't had lunch yet! Salivating!
inpatskitchen February 26, 2012
I know...it's almost dinner here and I think about this and get very hungry. Thanks!
ChiFoodLover October 11, 2011
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.
inpatskitchen October 11, 2011
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!
ChiFoodLover October 11, 2011
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.
gingerroot August 25, 2011
YUM! Love everything about this.
inpatskitchen August 25, 2011
Oh thank you gingerroot!! We did too!!
jtrueblood August 24, 2011
I made this last week: Fabulous, and so easy! I hope you win the contest......
inpatskitchen August 24, 2011
I'm so glad you enjoyed this!! Thank you so much!
EmilyC August 15, 2011
Love this -- so simple, so delicious.
inpatskitchen August 15, 2011
Thank you Emily!
GiGi26 August 14, 2011
This is one for the anchovy, capers, kalamata olive and roasted tomato lovers at my house!
inpatskitchen August 14, 2011
Let me know how everyone likes it...
aargersi August 14, 2011
inpatskitchen August 14, 2011
Thank you....it was!!