The Pioneer Woman Tasty Kitchen
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Roasted Tomato Puttanesca

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Roasted Tomato Puttanesca is easy and delicious comfort food!

Ingredients

  • 3 whole Tomatoes, Cut Into 1-inch Wedges
  • 1 clove Garlic, Thinly Sliced
  • 1 Tablespoon Capers, Drained
  • 2 Tablespoons Olive Oil
  • 1 pinch Salt
  • 1 pinch Pepper
  • ¼ cups Pitted Kalamata Olives, Sliced In Half
  • ½ pounds Penne Pasta

Preparation

Preheat the oven to 425 degrees F.

Toss tomatoes, garlic, capers and olive oil together and spread out on a baking sheet. Sprinkle on the salt and pepper to taste. Roast in the oven for 35 minutes, then add the olives and roast for another 15 minutes.

Meanwhile, bring a large pot of salted water to a boil and cook pasta until al dente (according to package instructions for al dente). Drain.

Toss the pasta and sauce together in a large pot or bowl and serve IMMEDIATELY! You can drizzle with olive oil if desired.

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Profile photo of kaygetupandgo

kaygetupandgo on 10.9.2011

This is easy and delicious. I made it last night (sat, 8th of Oct). Well received. I would roast the tomatoes (I took out juicy part) first, then add garlic & capers, then add olives for 10-15 min. next time. Love the garlic and roasted tomatoes. I left skins on garlic (my new thing). Thanks.

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