Roasted Cherry Tomato Puttanesca

Recipe

12 INGREDIENTS • 6 STEPS • 50MINS

Roasted Cherry Tomato Puttanesca

5

1 rating

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 every strand of pasta. The briny olives and capers also make it a great condiment for seafood.

Roasted Cherry Tomato Puttanesca

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Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.

http://www.feedmephoebe.com

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 every strand of pasta. The briny olives and capers also make it a great condiment for seafood.

50MINS

Total Time

$1.80

Cost Per Serving

Ingredients

Servings

4

US / Metric

4 cups

Cherry Tomatoes, halved

1/4 cup

Kalamata Olives, roughly chopped

1/4 cup

1

Anchovy Fillets, minced

2 cloves

Garlic, thinly sliced

2

Shallots, thinly sliced

1 Tbsp

Fresh Oregano, chopped

1/2 Tbsp

Granulated Sugar

1/2 tsp

1/2 tsp

Crushed Red Pepper Flakes

3 Tbsp

2 Tbsp

Nutrition Per Serving

VIEW ALL

Calories

179

Fat

12.2 g

Protein

3.4 g

Carbs

14.3 g

Roasted Cherry Tomato Puttanesca

Save

Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.

http://www.feedmephoebe.com

Cooking InstructionsHide images

step 1

Preheat the oven to 425 degrees F (220 degrees).

step 2

In a medium mixing bowl, combine Cherry Tomatoes (4 cups), Kalamata Olives (1/4 cup), Capers (1/4 cup), Anchovy Fillets (1), Garlic (2 cloves), Shallots (2), Fresh Oregano (1 Tbsp), Granulated Sugar (1/2 Tbsp), {@10:}, Crushed Red Pepper Flakes (1/2 tsp), and Olive Oil (3 Tbsp).

step 3

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