Roasted Tomato Pasta... For the Ladies

By inpatskitchen
August 14, 2011
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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

Food52 Review: 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

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. 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!

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