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Roasted Cherry Tomato Puttanesca
Recipe

12 INGREDIENTS • 6 STEPS • 50MINS

Roasted Cherry Tomato Puttanesca

5.0
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.
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Feed Me Phoebe
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
Cherry Tomato
4 cups
Cherry Tomatoes, halved
Kalamata Olives
1/4 cup
Kalamata Olives, roughly chopped
Capers
1/4 cup
Anchovy Fillets
1
Anchovy Fillets, minced
Garlic
2 cloves
Garlic, thinly sliced
Shallot
2
Shallots, thinly sliced
Fresh Oregano
1 Tbsp
Fresh Oregano, chopped
Salt
1/2 tsp
Crushed Red Pepper Flakes
1/2 tsp
Crushed Red Pepper Flakes
Olive Oil
3 Tbsp
Nutrition Per Serving
VIEW ALL
Calories
179
Fat
12.2 g
Protein
3.4 g
Carbs
14.3 g
Add to plan
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Roasted Cherry Tomato Puttanesca
Save
author_avatar
Feed Me Phoebe
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
Tags
view more tags
Dairy-Free
Gluten-Free
Lunch
Healthy
Shellfish-Free
Dinner
Italian
Side Dish
Summer
Vegetables
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