Roasted Cherry Tomato Puttanesca

Name: Roasted Cherry Tomato Puttanesca
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 1 fillet anchovy fillet, minced; 59 milliliters capers; 2 pints cherry tomatoes, halved; 2 Tbsps finely chopped fresh parsley; 2 garlic cloves, thinly sliced; 59 milliliters roughly chopped Kalamata olives; 3 Tbsps olive oil; 1 Tbsp chopped fresh oregano; 1 teaspoons red pepper flakes; 1 teaspoons salt; 2 shallots, thinly sliced; 2 teaspoons sugar

Roasted Cherry Tomato Puttanesca might be just the side dish you are searching for. This recipe serves 4. One serving contains 175 calories, 3g of protein, and 12g of fat. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. If you have parsley, capers, kalamatan olives, and a few other ingredients on hand, you can make it.

Instructions

Preheat the oven to 425 degrees F.

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Oven

Combine all the ingredients except for the parsley in a medium mixing bowl and toss to combine.

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Parsley

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Mixing Bowl

Spread the tomato mixture in an even layer in a 12-inch cast iron skillet or a 9 x 13 baking dish.

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Spread

Tomato

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Baking Pan

Bake for 30 minutes, until the tomatoes are caramelized and their juices have mingled nicely with the briny olives and capers.To serve, add the fresh parsley and a heap of cooked spaghetti to the pan and toss to combine.

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Cooked Spaghetti