Spaghetti alla Roasted Puttanesca bursts with flavor! Topped with salty feta and fresh basil for the perfect weeknight dinner! This recipe has some "hands off" time while the sauce roasts so you have time to throw together a salad!
1tspAleppo pepper flakes, or regular red pepper flakes
2sprigsfresh oregano, or 1 tsp dried oregano
3sprigsfresh basil, plus more for serving
3anchovies, optional
kosher salt
1lbspaghetti
feta cheese, crumbled to serve
Instructions
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.
Notes
Sauce can be roasted ahead of time and kept in the fridge for up to 3 days.You can totally just make this sauce and serve it with crusty toasted bread.I've been dying to try this sauce as a base for shakshuka. Let me know who does it!Any other pasta shape works well here too!