OVEN PUTTANESCA

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Oven Puttanesca image

The assertive oven-roasted sauce allows this pasta dish to shine.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 7

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)

Steps:

  • 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.

Nutrition Facts : Calories 294 g, Fat 7 g, Fiber 3 g, Protein 6 g

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