Roasted Cherry Tomato Puttanesca

• Seafood

  • 4 Anchovy, fillets

• Produce

  • 3 tbsp Basil
  • 2 pints Cherry
  • 6 cloves Garlic
  • 3 tbsp Italian parsley, fresh

• Condiments

  • 3 tbsp Capers
  • 2/3 cup Kalamata olives, pitted and roughly chopped

• Pasta & Grains

  • 12 oz Spaghetti, dried thin

• Baking & Spices

  • 1/4 tsp Red pepper flakes
  • 1 Salt and pepper

• Oils & Vinegars

  • 5 tbsp Olive oil, Extra Virgin

• Dairy

  • 1 Parmesan cheese, grated

Found on thewoksoflife.com

Description

Ingredients

• 12 oz. dried thin spaghetti
• 2 pints cherry (or grape) tomatoes
• 5 tablespoons extra-virgin olive oil, divided
• Salt and pepper
• 6 cloves garlic, sliced
• 4 anchovy fillets
• ⅔ cup Kalamata olives, pitted and roughly chopped
• 3 tablespoons drained capers
• ¼ teaspoon crushed red pepper flakes
• 3 tablespoons chopped fresh Italian parsley
• 3 tablespoons julienned basil
• Grated Parmesan cheese

Directions

• Preheat your oven to 400 degrees F, and bring a large pot of salted water to a boil for the spaghetti. On a baking sheet lined with parchment paper, drizzle the cherry tomatoes with 2 tablespoons of extra virgin olive oil, and season with salt and pepper. Transfer to your preheated oven and roast for 15 to 20 minutes.
• Meanwhile, heat a large skillet (large enough to toss all your pasta in) over medium heat. Add the remaining 3 tablespoons of extra virgin olive oil, along with the garlic and anchovies. Cook for 3-4 minutes, until the anchovies have melted into the oil and the garlic is fragrant.
• By now, your water should be boiling. Add the spaghetti and cook according to package instructions, shaving off 1 minute of cooking time (i.e. the pasta should be just under “al dente.”)
• To the garlic and anchovies, add the the olives, capers, red pepper flakes, and tomatoes. Toss in the pasta, and toss everything together for a minute, allowing the pasta to absorb the liquid in the pan. Toss in the herbs, and serve with Parmesan cheese.