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–+ servings
Two plates of linguine tossed with roasted tomato puttanesca.

Linguine Puttanesca

Author: Dana Ricciardi
Deliciously briny and oh-so flavorful, this roasted tomato linguine puttanesca is easy to prepare and virtually foolproof.
5 from 1 vote
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Servings 6
Calories 548 kcal
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ingredients
  

For the Roasted Tomatoes

  • 4 teaspoons extra virgin olive oil
  • 2 10-ounce packages cherry tomatoes sliced lengthwise
  • ¼ teaspoon kosher salt

For the Panko Breadcrumb Topping

  • 1 tablespoon extra virgin olive oil
  • ½ cup panko breadcrumbs
  • ½ teaspoon garlic powder
  • Pinch kosher salt

For the Linguine Puttanesca

  • 16 ounces linguine (Note 1)
  • ½ cup extra virgin olive oil
  • 6 garlic cloves peeled and sliced thinly
  • ½ teaspoon red pepper flakes or more to taste
  • 6 anchovy fillets
  • 1 cup Kalamata olives sliced lengthwise (Note 2)
  • 2 tablespoons capers
  • Handful Italian flat-leaf parsley minced

Instructions
 

  • Preheat the oven to 400F. Add the sliced tomatoes to a large sheet pan and toss with the olive oil and salt. Assemble the tomatoes skin side down, and roast them in the oven on the bottom rack for about 30 minutes until they start to shrivel and the bottoms get a little charred.
  • Bring a large pot of salted water to a boil. Boil the linguine until al dente or until it reaches the desired tenderness. Reserve some pasta water before draining.
  • Meanwhile, heat the oil for the panko in a large pan over medium heat (you'll use the same pan later to prepare the puttanesca). Throw in a couple of granules of panko; if they sizzle, throw in the rest with the granulated garlic and a pinch of salt. Toss frequently until the breadcrumbs turn golden brown, then transfer them to a small bowl. Carefully wipe the inside of the pan with a paper towel to remove any remaining crumbs.
  • Following the linguine section in the recipe card, heat the olive oil in the same pan over medium-low to medium heat. Add the garlic and cook until golden. Sprinkle in the red pepper flakes, stir them quickly for a few seconds, then add the anchovies. Break up the anchovies in the oil until they almost dissolve.
  • Toss in the roasted tomatoes, olives, and capers, and stir with the other ingredients, heating everything through for 1-2 minutes.
  • Toss the linguine with the tomato mixture, and add some of the pasta water to "loosen" the sauce. Serve and garnish with the panko breadcrumbs, fresh parsley, and a drizzle of extra virgin olive oil if desired. Enjoy!

Notes

Note 1: You can use any pasta you like, long or short. I just don't recommend using a too-small pasta like ditalini, small shells, or orzo.
Note 2: Other quality olives like Gaeta, Nicoise, and Castelvetrano are also good. Just don't use canned black olives, as they're not flavorful enough.

Nutrition

Serving: 1serving | Calories: 548kcal | Carbohydrates: 62g | Protein: 12g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Cholesterol: 2mg | Sodium: 474mg | Potassium: 223mg | Fiber: 4g | Sugar: 3g | Vitamin A: 145IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 2mg
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