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Puttanesca Sauce
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Description
Roasted cherry tomatoes mingle with salty capers and olives to create a wonderful sauce that’s perfect for pasta, tossed with shrimp and veggies, or over fish.
Ingredients
- 2 pints Cherry Tomatoes, Halved
- ¼ cups Chopped Kalamata Olives
- ¼ cups Capers
- 1 Anchovy Fillet, Mashed With A Fork Into A Paste
- 4 cloves Garlic, Thinly Sliced
- 2 Shallots, Thinly Sliced
- 1 Tablespoon Chopped Fresh Herbs (I Use Thyme Or Oregano)
- ½ teaspoons Salt
- ½ teaspoons Red Pepper Flakes Or Aleppo Pepper
- 3 Tablespoons Olive Oil
- Cooked Pasta Or Sautéed Shrimp, To Serve
- 2 Tablespoons Chopped Fresh Parsley
- 1 Lemon, Zested
Preparation
Preheat oven to 400ºF.
In a 12-inch cast iron skillet or other large oven safe dish, combine all the ingredients except for the parsley and lemon zest. Toss well.
Bake for 30 minutes, until tomatoes are caramelized. You can help it along by smashing them a bit with the back of a wooden spoon or a potato masher.
Toss with cooked pasta or sautéed shrimp. Finish with fresh parsley and some lemon zest.
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