Roasted Tomato Puttanesca Pasta
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Elevate your pasta night with this super delicious roasted tomato pasta made Puttanesca style. Tons of juicy cherry tomatoes are roasted until they release their juices then mixed in with black olives, capers and garlic before being tossed with Calamarata pasta and finished with crumbled toasted seaweed for the ultimate seafood flavor profile.
Roasted Tomato Puttanesca Pasta
An outstanding vegan puttanesca sauce made without stinky anchovies, packed with layers of umami flavor and plenty of luscious tomato sauce to coat every single bite of pasta. Easy to make and worth every calorie!
Ingredient Tips + FAQ
- Tomatoes – You’ll want to use tons of juicy cherry tomatoes here that will melt into a rich beautiful sauce. I would stay away from grape tomatoes since their skins are tough and don’t release much juice either. You want all the tomatoes to collapse, release their juices and reduce but make sure the juices don’t entirely evaporate. Keep an eye on them and adjust roasting timing as needed. Chopped up homegrown garden tomatoes can work if that’s what you have.
- Garlic – I used it in two forms here for different layers of flavor. Adding the whole cloves at the beginning with the tomatoes and herbs will infuse your sauce with a mild but rich roasted garlic flavor throughout. Then towards the end I add in freshly grated garlic and cook it just enough to tame its sharpness. Do both.
- Capers – Brined and salty, capers are an important component in a classic Puttanesca. They add a uniquely savory umami flavor profile that compliments the rest of the dish, don’t skip them.
- Black Olives – Sliced or chopped or a mixture of both, you want just enough here to have a little taste in every bite without overpowering the other flavors.
- Rosemary + Oregano – I love using both for depth of flavor, if you are not a fan swap them for some thyme and a bay leaf.
- Toasted Nori – Seaweed is used in lieu of anchovies to achieve the fishiness of Puttanesca. Crumble some into the sauce as a base flavor then more over the top of the dish just before serving. I like to keep extras at the table for everyone’s taste buds.
- Italian Parsley – Flat leaf parsley is fresh and fragrant, I like to use it here to brighten up the rich flavors and cleanse the palette. If desired you could swap it from some basil but traditionally it’s not found in a puttanesca.
Let’s Talk About the Pasta
Always cook your pasta al dente/ to the tooth and do not rinse it (unless you’re making pasta salad of course). There are plenty of shapes that could work with this sauce, I wanted to stay true to the ocean theme and used semolina Calamarata pasta. I really love the look and light chewy texture that compliments the vibe of the entire meal.
On Storage + Reheating
Although best served hot, this pasta also keeps well for a few days in the fridge and reheats beautifully in a skillet or microwave oven. Add a little splash of stock or water to loosen up the sauce if need be.
Vegan Pasta Recipes
- Vegan Tofu Bolognese
- Mushroom Ragu
- Broccoli Pasta
- Miso Shoyu Ramen
- Avocado Pesto Pasta
- Vegan Pasta Bake
- Roasted Cherry Tomato Pasta
- Garlic Noodles
- Butternut Squash Mac and Cheese
- Vegan Ricotta Spinach Lasagna.
How to Make Roasted Tomato Puttanesca Pasta
Roasted Tomato Puttanesca Pasta
Print RecipeIngredients
- 3 lb cherry tomatoes 7-8 cups
- 8 garlic cloves (In paper with ends sliced off)
- 1 tbsp dry oregano
- 2 sprigs rosemary
- 2 Tbsp brined capers chopped
- 1 pinch red pepper flakes
- 3 Tbsp olive oil
- 6 cloves garlic grated
- 1 cup black olives finely chopped
- 1/3 cup Italian parsley finely chopped
- 3/4 lb pasta Calamarata
- 5 toasted nori sheets + more to taste
Instructions
- Preheat oven to 425”F.
- In a large baking dish toss together the cherry tomatoes with olive oil, the whole garlic cloves, rosemary, oregano, red pepper, capers and a good pinch of salt. Roast in the preheated oven for 30 minutes then give everything a nice toss. Continue roasting another 20 to 30 minutes or until the tomatoes have burst and are nicely charred on top.3 lb cherry tomatoes, 8 garlic cloves, 1 tbsp dry oregano, 2 sprigs rosemary, 2 Tbsp brined capers, 3 Tbsp olive oil, 1 pinch red pepper flakes
- Carefully remove the tray from the oven and add the grated garlic, chopped olives and parsley. Give it a stir and roast another 5 minutes just to tame the sharpness of the garlic.6 cloves garlic , 1 cup black olives, 1/3 cup Italian parsley
- Meanwhile cook your pasta in a large pot of boiling salted water until al dente. Drain and toss in the pan with the roasted tomato sauce. Add more olive oil as needed and serve sprinkled with crumbled nori sheets on top.3/4 lb pasta Calamarata, 5 toasted nori sheets + more to taste
Video
Notes
- Roasting the tomatoes - you want all the tomatoes to collapse, release their juices and reduce but make sure the juices don’t entirely evaporate. Keep an eye on them and adjust roasting timing as needed.
- Capers - Brined and salty, capers are an important component in a classic Puttanesca. They add a uniquely savory umami flavor profile that compliments the rest of the dish, don't skip them.
- Black Olives - Sliced or chopped or a mixture of both, you want just enough here to have a little taste in every bite without overpowering the other flavors.
- Toasted Nori - Seaweed is used in lieu of anchovies to achieve the fishiness of Puttanesca. Crumble some into the sauce as a base flavor then more over the top of the dish just before serving. I like to keep extras at the table for everyone's taste buds.
Nutrition
Calories: 542kcal | Carbohydrates: 84g | Protein: 16g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Sodium: 687mg | Potassium: 1048mg | Fiber: 7g | Sugar: 11g | Vitamin A: 2430IU | Vitamin C: 89mg | Calcium: 124mg | Iron: 5mg
Servings: 4 people
Calories: 542kcal
