Oven Puttanesca
- Comments()
Body+Soul, June 2010
- Yield Serves 6
Add to Shopping List
Ingredients
- 6 tomatoes (about 1 3/4 pounds), cut into 1-inch wedges
- 2 cloves garlic, thinly sliced (1 tablespoon)
- 3 tablespoons capers, rinsed
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- Kosher salt and freshly ground pepper
- 1/3 cup pitted kalamata olives, halved
- 12 ounces neutral-flavored penne, such as Bionaturae gluten-free (rice, soy, potato)
Directions
-
Preheat oven to 425 degrees.
-
Toss tomatoes, garlic, capers, oil, salt, and pepper on a rimmed baking sheet. Roast for 35 minutes, then reduce oven to 375 degrees. Add olives, stirring once, and roast 15 minutes more.
-
Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook until al dente. Drain.
-
Toss with tomato sauce, and season to taste with salt and pepper. Serve drizzled with olive oil.
In the future, It would be great if you could include the nutrition details for the recipes.