Roasted Tomato and Roasted Garlic Puttanesca

TOTAL TIME: 2 hr 5 min
Prep: 25 min
Inactive Prep: 30 min
Cook: 1 hr 10 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 1 head garlic
  • 12 to 14 large Roma or plum tomatoes
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • Kosher salt and freshly ground black pepper
  • 2 sprigs fresh marjoram or oregano, leaves picked and chopped or 1 teaspoon dried
  • 1/2 cup pitted oil-cured olives, loosely packed
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Directions

Preheat the oven to 375 degrees F.

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

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.

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. 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.

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. 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. 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.

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. Serve in shallow bowls with lots of parsley, and drizzle with more extra-virgin olive oil.

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5

Newest Ratings and Reviews

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  • on December 13, 2011

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    Love, Love Love this!!!

    people found this review Helpful.
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  • on September 06, 2011

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    I really loved this dish! Perfect balance of flavors, even though I had to use dried herbes de Provence instead of fresh marjoram. It was easy to prepare [but used a fair number of dishes]. My husband and son both liked it; husband said it'd be good with meatballs. I liked it meat-free and will certainly prepare it again. I agree with the method described by the first reviewer. Gotta melt the anchovies [or anchovy paste, which is what I used] into the hot oil before adding the olives, capers, and hot pepper. Fantastic.

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  • on May 08, 2011

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    Very good quick and easy. Love it with the buccatini. I watched Rachael make this dish on the Food Network but the recipe directions here is a little different. Add the olive oil to the Dutch oven then add the anchovies until anchovies are melted THEN add the other ingredients. This is typically how anchovies are added to sauces. Very good. Makes enough for more than 4 servings if you are watching how much you eat!

    people found this review Helpful.
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