Linguine With Oven-Roasted Tomato Puttanesca
Linguine With Oven-Roasted Tomato Puttanesca requires roughly 50 minutes from start to finish. This main course has 551 calories, 16g of protein, and 23g of fat per serving. This dairy free recipe serves 4 and costs $2.7 per serving. Head to the store and pick up balsamic vinegar, garlic, fresh basil, and a few other things to make it today. Plenty of people really liked this Mediterranean dish. 118 people have made this recipe and would make it again. It is brought to you by Serious Eats. Taking all factors into account, this recipe earns a spoonacular score of 73%, which is pretty good. If you like this recipe, take a look at these similar recipes: Roasted Cherry Tomato Puttanesca, Roasted Tomato and Roasted Garlic Puttanesca, and Linguine Puttanesca with Tuna.
Servings: 4
Ingredients:
1 tablespoon balsamic vinegar
2 teaspoons capers, drained and chopped
16 ounces cherry tomatoes, halved if they're large
2 tablespoons chopped fresh basil
1 medium clove garlic, minced (about 1 teaspoon)
1/4 cup pitted, sliced kalamata olives
Kosher salt and freshly ground black pepper
1 teaspoon zest from 1 lemon
12 ounces to 1 pound dry linguine
2 1/2 tablespoons olive oil
4 ounces finely diced pancetta
1/2 teaspoon sugar
Equipment:
oven
glass baking pan
sauce pan
Cooking instruction summary:
Procedures 1 Adjust oven rack to lower-middle position and preheat oven to 350°F. Combine olive oil and pancetta in an 8- by 13-inch glass baking dish. Place in oven until pancetta is lightly browned, about 10 minutes. Add tomatoes, onion, capers, garlic, olives, vinegar, sugar, and lemon zest and stir to combine. Season to taste with salt and pepper. Return mixture to oven to cook until tomatoes are completely softened, about 30 minutes. Stir and return to oven until tomatoes are wrinkly and lightly burnished, about 10 minutes longer. 2 When sauce is cooked, bring water to boil in a medium saucepan. Snap linguine in half and cook according to the package directions, draining pasta 30 seconds before the shortest cooking time listed (typically at about 9 1/2 minutes). Return pasta to its original saucepan. Add sauce, stir to combine and finish cooking for about 30 seconds over medium-high heat. Serve family-style or plate individually, finishing pasta with basil.
Step by step:
1. Adjust oven rack to lower-middle position and preheat oven to 350°F.
2. Combine olive oil and pancetta in an 8- by 13-inch glass baking dish.
3. Place in oven until pancetta is lightly browned, about 10 minutes.
4. Add tomatoes, onion, capers, garlic, olives, vinegar, sugar, and lemon zest and stir to combine. Season to taste with salt and pepper. Return mixture to oven to cook until tomatoes are completely softened, about 30 minutes. Stir and return to oven until tomatoes are wrinkly and lightly burnished, about 10 minutes longer.
5. When sauce is cooked, bring water to boil in a medium saucepan. Snap linguine in half and cook according to the package directions, draining pasta 30 seconds before the shortest cooking time listed (typically at about 9 1/2 minutes). Return pasta to its original saucepan.
6. Add sauce, stir to combine and finish cooking for about 30 seconds over medium-high heat.
7. Serve family-style or plate individually, finishing pasta with basil.
Nutrition Information:
covered percent of daily need
