Another easy weeknight dinner pasta dish to add to the arsenal.
As simple as can be! An easy and mainly hands off recipe for Spaghetti alla Puttanesca except this one gets roasted for added flavor! This recipe uses up all the wonderful jars of things you have in the back of your fridge from pasta charcuterie boards! The wonderful thing about it is that you have a chance to throw together a salad while the sauce roasts unlike the stove top puttanesca.
Use up the last of the tomatoes now before the season is over and pumpkin starts taking over. (Not that I mind… Fall is definitely my favorite season).
I crumble salty feta on top for a creamy richness but it can be left off (and anchovies excluded too) to make this a vegan recipe. It’s very versatile and my family truly loves it!
As I was making this recipe video, I realized that I’m just really bad at eating on camera. It doesn’t ever work out for me. I don’t eat very cleanly, or always chew with my mouth closed… I always take huge bites and I’m always ready to shove in the next bite before I’ve completely swallowed. It’s just not pretty. If you are feeling curious, the video is on my instagram reels! Someone please teach me how to eat nicely!!! =)
Spaghetti alla Roasted Puttanesca
- 3 cups baby tomatoes , such as cherry, grape, etc
- 4-5 cloves garlic , sliced very thinly
- 1/2 cup pitted kalamata olives
- 1/2 cup sliced roasted red peppers
- 1/3 cup sliced sun-dried tomatoes in oil
- 2 tbsp oil from sun-dried tomatoes
- 2 tbsp extra virgin olive oil
- 2 tbsp capers
- 1 tsp Aleppo pepper flakes , or regular red pepper flakes
- 2 sprigs fresh oregano , or 1 tsp dried oregano
- 3 sprigs fresh basil , plus more for serving
- 3 anchovies , optional
- kosher salt
- 1 lb spaghetti
- feta cheese , crumbled to serve
- Preheat oven to 400˚F
- In a baking dish, toss together the tomatoes, garlic, olives, roasted red peppers, sun-dried tomatoes and 2 tbsp of their oil, extra virgin olive oil, capers, Aleppo, oregano, basil, anchovies, and season very generously with kosher salt.
- Roast in the oven until bubbling an the tomatoes are bursting open, about 25-30 minutes making sure to mix half way through.
- Meanwhile, cook the spaghetti al dente and reserve 1 cup of pasta cooking water before draining and return spaghetti back to the pot.
- Add the roasted puttanesca sauce and about 1/4 cup of pasta water. Mix to combine.
- Serve with crumbled feta cheese and fresh basil sprig.