Roasted cherry tomato puttanesca
| Serves: | 4 |
Ingredients
- 1/4 tsp chilli flakes
- 2/3 cup kalamata olives, pitted
- 300 g cherry tomatoes
- 100 g Grana Padano Cheese, grated
- 1 handful of torn basil
- 3 Tbsp parsley, chopped
- 3 Tbsp finely chopped capers, drained
- 4 Anchovy fillets, finely chopped
- 6 garlic cloves, finely chopped
- salt and pepper
- 5 Tbsp Extra virgin olive oil
- 500 g Italian spaghetti
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Cooking Instructions
- Preheat your oven to 180 degrees, and bring a large pot of salted water to a boil for the spaghetti.
- On a baking sheet lined with parchment paper, drizzle the cherry tomatoes with 2 tablespoons of extra virgin olive oil, and season with salt and pepper. Transfer to your preheated oven and roast for 10 to 15 minutes.
- Meanwhile, heat a large skillet (large enough to toss all your pasta in) over medium heat. Add the remaining 3 tablespoons of extra virgin olive oil, along with the garlic and anchovies. Cook for 3-4 minutes, until the anchovies have melted into the oil and the garlic is fragrant.
- By now, your water should be boiling. Add the spaghetti and cook according to package instructions, shaving off 1 minute of cooking time (i.e. the pasta should be just under “al dente.”)
- To the garlic and anchovies, add the olives, capers, red pepper flakes, and tomatoes. Toss in the pasta, and toss everything together for a minute, allowing the pasta to absorb the liquid in the pan.
- Toss in the herbs, and serve with Parmesan cheese.
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