This roasted tomato puttanesca with capsicums and herbs is a simple spaghetti sauce using all your summer bounty
Summer time means simple meals, and for me one that features on the table a lot is roasted tomato puttanesca. It’s so delicious. With quite a few flavour makers like olives, capers and garlic, you really can’t go wrong with this dish.
I’ve roasted the tomatoes in the oven first, along with capsicums until they’re caramalised and blistered. Then I toss them together with fried capers, garlic, olives, anchovies and a few bits more.
It makes a delicious and juicy sauce to scoop over spaghetti.
I make this sauce all the time (but in the winter I use canned tomatoes). In summer and early autumn I love to make the most of all the fresh tomatoes and capsicums growing.
This addition of the roasted capsicum adds a lovely smokey sweetness.
My favourite part of the sauce is the abundance of olives and capers. I mean, I know they’re not for everyone but seriously they MAKE the sauce. A few anchovies add a salty umami touch and chili flakes add heat. I also put in some pungent dried oregano. It gives fantastic flavour.
Before the tomatoes and capsicums are added to the pan, they’re roasted with salt and pepper and a splash of balsamic vinegar. The vinegar caramelises beautifully alongside the vegetables.
Use whatever fresh tomatoes you’ve got. Chop the big ones into 2cm chunks and leave the little cherry tomatoes whole (or sliced in half). I don’t scoop out the tomato seeds because I quite like the extra moisture they add to dish. It’s not really a sauce in the end, so the extra liquid helps to coat the pasta.
Then toss the vegetables with cooked spaghetti and top with shaved parmesan and a little fresh oregano.
Have you made this? Tag me and let me know! @home_grown_happinessnz
Spaghetti alla Puttanesca with Roasted Capsicum
- 600 grams fresh tomatoes, chopped into 2cm chunks Cherry tomatoes can be left whole or sliced in half
- 200 grams capsicum, deseeded and sliced into 2cm slices
- 4 tbsp olive oil
- 2 tbsp balsamic vinegar
- 3 cloves fresh garlic, peeled and crushed
- 4 fillets anchovies
- 2-3 tbsp capers
- 1/2 cup sliced kalamata olives
- 1/2 tsp chili flakes
- 1 tsp dried oregano
- 400 grams dried spaghetti
- Salt and pepper
- Parmesan cheese to serve
- Fresh oregano to serve
- Heat the oven to 210 degrees °C (or 190 °C fan-bake).
- Lay the capsicum and tomato pieces on an oven tray and drizzle over the balsamic vinegar and 2 tablespoons of olive oil. Season with salt and pepper.
- Bake for 17-20 mintes until the tomato and capsicums are slightly blistered and have collapsed.
- Meanwhile, bring a pot a water the boil and make a start on the rest of the sauce.
- Heat a saucepan over medium heat and add in the remaining 2 tablespoons of oil.
- Add in the garlic and fry for 1 minute before adding in the anchovies, capers, olives and chili flakes. Fry until the anchovies have broken down. Remove from the heat.
- Once the water is boiling, add 1/4 tsp salt and the dried pasta. Cook until al dente.
- When the tomatoes and capsicums have finished roasting, add them to the pan of olives and capers and place it back on the heat. Sprinkle over the dried oregano and cook for 1-2 minutes. Taste and season with salt and pepper.
- Drain the pasta. Serve the sauce over the hot pasta along with grated parmesan cheese.
Got too many tomatoes? Why not dry some and make a yummy ‘pizza’ seasoning.