Yellow Tomato Puttanesca With Rosemary, Leek And Asparagus Recipe

Name: Yellow Tomato Puttanesca With Rosemary, Leek And Asparagus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Slow-roasted yellow tomato sauce; 6-10 pounds Yellow tomatoes (preferably yellow roma, but any type will do); Olive oil; Sea salt; Yellow tomato puttanesca sauce with rosemary, leek and asparagus; 1 Leek - white part very thinly sliced; 1/4 cup Garlic cut in chunks; 1 tablespoon Fresh Rosemary - sprig removed and chopped; 1 cup Thin green asparagus - cut in 1 inch pieces; Olive oil - splash in saute pan; 5 cups Roasted yellow tomato sauce; 1/4 cup Capers-drained; 1/3 cup Pitted Kalamata olives - cut in halves or quarters; Anchovy paste; Salt - to taste; Black pepper - to taste

Servings: persons

Slow-roasted yellow tomato sauce
6-10 pounds Yellow tomatoes (preferably yellow roma, but any type will do)
Olive oil
Sea salt
Yellow tomato puttanesca sauce with rosemary, leek and asparagus
1 Leek - white part very thinly sliced
1/4 cup Garlic cut in chunks
1 tablespoon Fresh Rosemary - sprig removed and chopped
1 cup Thin green asparagus - cut in 1 inch pieces
Olive oil - splash in saute pan
5 cups Roasted yellow tomato sauce
1/4 cup Capers-drained
1/3 cup Pitted Kalamata olives - cut in halves or quarters
Anchovy paste
Salt - to taste
Black pepper - to taste

1
Cut tomatoes in half. Coat generously with olive oil. Place in shallow roasting pan with or without parchment paper on bottom. Sprinkle with sea salt. Roast at 300 degrees for 5 hours. When cooled, chop coarse and save with all liquid. Recipe will use 5 cups. Jar or freeze extra.
2
Heat pan over moderate high heat. Splash in olive oil and add garlic, leek and rosemary. Stir for 1 minute and then add asparagus. Continue to saute for 2-3 minutes depending on thickness of the asparagus. Add tomato sauce, capers and olives. Add anchovy paste to taste - usually 4-6 inches. Reduce to simmer while pasta is prepared. I prefer spiraled pasta. Salt and pepper to taste before topping the pasta.

120

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 16 ingredients. The key ingredients include: Slow-roasted yellow tomato sauce, 6-10 pounds Yellow tomatoes (preferably yellow roma, but any type will do), Olive oil, Sea salt, and more.

Yes, Yellow Tomato Puttanesca With Rosemary, Leek And Asparagus falls under the Vegetarian 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.

Yellow Tomato Puttanesca With Rosemary, Leek And Asparagus

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