Roasted Tomato and Roasted Garlic Puttanesca

Name: Roasted Tomato and Roasted Garlic Puttanesca
Prep time: 2 h 5 min
Cook time: 2 h 5 min
Total time: 2 h 5 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 6 flat filets anchovies; 3 Tbsps drained Capote capers or stemmed caperberries; 118 milliliters chopped flat-leaf parsley; 1 head garlic; 4 servings Kosher salt and freshly ground black pepper; 118 milliliters pitted oil-cured olives, loosely packed; 59 milliliters extra-virgin olive oil, plus more for drizzling; 2 sprigs fresh marjoram or oregano, leaves picked and chopped or 1 teaspoon dried; 454 grams penne or bucatini; 1 small Fresno chile or Italian red cherry pepper, seeded and coarsely chopped; 12 Roma or plum tomatoes

Roasted Tomato and Roasted Garlic Puttanescan is a dairy free and pescatarian main course. This recipe serves 4. One serving contains 624 calories, 19g of protein, and 19g of fat. This recipe covers 28% of your daily requirements of vitamins and minerals. This recipe is typical of Mediterranean cuisine. A mixture of garlic, capote capers, kosher salt and pepper, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes roughly 2 hours and 5 minutes.

Instructions

Preheat the oven to 375 degrees F.

Equipment you will use

Oven

Arrange a cooling rack over a parchment or foil-lined baking sheet for easy clean up.

Equipment you will use

Baking Sheet

Wire Rack

Aluminum Foil

Cut the ends off the entire head garlic to expose all of the cloves. Season the garlic with a little salt, some black pepper, and a drizzle of extra-virgin olive oil, then wrap in foil.

Ingredients you will need

Extra Virgin Olive Oil

Black Pepper

Clove

Garlic

Salt

Wrap

Equipment you will use

Aluminum Foil

Cut the tomatoes in 1/2 and place in a bowl. Lightly dress the tomatoes by drizzling with extra-virgin olive oil. Season the tomatoes with salt, pepper, and marjoram, and arrange on the baking sheet cut-side down.

Ingredients you will need

Extra Virgin Olive Oil

Marjoram

Tomato

Pepper

Salt

Equipment you will use

Baking Sheet

Bowl

Bake the tomatoes 20 to 25 minutes, then flip the tomatoes, and roast 20 minutes more. Roast the garlic 45 to 50 minutes alongside the tomatoes.

Ingredients you will need

Tomato

Garlic

Equipment you will use

Oven

Place about 2/3 of the tomatoes in a food processor. Coarsely chop the remainder of the tomatoes, and reserve. Squeeze the garlic out of its skin, and add to the food processor pulsing until smooth.

Ingredients you will need

Tomato

Garlic

Equipment you will use

Food Processor

Add the mixture to a Dutch oven and add the olives, anchovies, capers, and chile. Cook for 5 minutes to allow the flavors to meld.

Ingredients you will need

Anchovies

Capers

Olives

Chili Pepper

Equipment you will use

Dutch Oven

Transfer to a small container for a make-ahead meal and refrigerate, or transfer to a serving bowl. Store the chopped tomatoes separately, or add to the serving bowl.

Ingredients you will need

Tomato

Equipment you will use

Bowl

To serve, bring water to a boil, salt the water and cook the pasta to al dente. Reheat the sauce. Toss the pasta with the sauce for 1 minute, to coat.

Ingredients you will need

Pasta