Linguine With Oven-Roasted Tomato Puttanesca Recipe

Name: Linguine With Oven-Roasted Tomato Puttanesca Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 tablespoons olive oil; 4 ounces finely diced pancetta; 16 ounces cherry tomatoes, halved if they're large; 1/2 medium red onion, finely chopped (about 3/4 cup); 2 teaspoons capers, drained and chopped; 1 medium clove garlic, minced (about 1 teaspoon); 1/4 cup pitted, sliced kalamata olives; 1 tablespoon balsamic vinegar; 1/2 teaspoon sugar; 1 teaspoon zest from 1 lemon; Kosher salt and freshly ground black pepper; 12 ounces to 1 pound dry linguine; 2 tablespoons chopped fresh basil

Servings: persons

2 1/2 tablespoons olive oil
4 ounces finely diced pancetta
16 ounces cherry tomatoes, halved if they're large
1/2 medium red onion, finely chopped (about 3/4 cup)
2 teaspoons capers, drained and chopped
1 medium clove garlic, minced (about 1 teaspoon)
1/4 cup pitted, sliced kalamata olives
1 tablespoon balsamic vinegar
1/2 teaspoon sugar
1 teaspoon zest from 1 lemon
Kosher salt and freshly ground black pepper
12 ounces to 1 pound dry linguine
2 tablespoons chopped fresh basil

1
Adjust oven rack to lower-middle position and preheat oven to 350u00b0F. 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.

142

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 1/2 tablespoons olive oil, 4 ounces finely diced pancetta, 16 ounces cherry tomatoes, halved if they're large, 1/2 medium red onion, finely chopped (about 3/4 cup), and more.

Yes, Linguine With Oven-Roasted Tomato Puttanesca Recipe falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!