Roasted Tomato Puttanesca Pasta

Course pasta

Cuisine Italian

Keyword roasted tomato pasta, Vegan Puttanesca

Prep Time 10

Cook Time 1

Total Time 1 10

Servings people

Calories 542kcal

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

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.