SERIOUS EATS: RECIPES
Linguine With Oven-Roasted Tomato Puttanesca
Posted by Jennifer Olvera, July 28, 2012
When tomatoes arrive in plenty, briny, oven-roasted puttanesca is a great way to use them up. [Photograph: Jennifer Olvera]
Note: Stop short of the full cooking time when preparing the pasta. After it's drained, finish cooking it in the pan, tossed the sauce. It allows the flavors to meld.
About the author: Jennifer Olvera is a veteran food and travel writer and author of "Food Lovers' Guide to Chicago." Follow her on Twitter @olverajennifer.
Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!
Ingredients
serves serves 4, active time 10 minutes, total time 50 minutes
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
Procedures
Adjust oven rack to lower-middle position and preheat oven to 350°F. 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.
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.
Printed from http://www.seriouseats.com/recipes/2012/07/linguin...
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