This is one of those recipes that I fantasize about. It is totally possible that when I first saw this in my Whole Living magazine that I drooled on the page. I will eat roasted tomatoes with almost anything, and since I’m Italian and legally obligated to love pasta this is pretty much heaven for me.
There are a few reasons why this recipe is so great:
1) You get to make a totally comfort food worthy sauce without having to stand over a hot stove stirring a pot. (I actually secretly love doing just that most days but sometimes I would rather watch SVU).
2) You can get great flavor out of any tomatoes you have, even after all of the flavorful summer ones have vanished and you’re left with those far less impressive winter offerings. Trust me, anything will taste good after it’s been roasted in the oven with olive oil and garlic. I would eat balsa wood if you cooked it like that. Well, not really. I mean, maybe. If you used enough garlic.
3) Did I tell you there were olives in this? And garlic? Does anyone really need another reason not to just shove their face in it?
Oven Roasted Puttanesca
Adapted from Whole Living
3 tomatoes, cut into 1-inch wedges
1 garlic clove, thinly sliced
1 tablespoon capers
1-2 tablespoons olive oil
Salt & Pepper
1/4 cup pitted kalamata olives, sliced in half
1/2 pound penne pasta
Toss tomatoes, garlic, capers and olive oil together and spread out one a baking sheet. Roast in the oven for 35 minutes, then add the olives and roast another 15 minutes.Preheat the oven to 425 degrees F.
Meanwhile, bring a large pot of salted water to a boil and cook pasta until al dente. Drain.
Toss the pasta and sauce together in a large pot or bowl and serve IMMEDIATELY! You can drizzle with olive oil if desired.