Linguine With Oven-Roasted Tomato Puttanesca | Serious Eats : Recipes

Ingredients

  • 4 ounces finely diced pancetta
  • 1 tablespoon balsamic vinegar
  • ¼ cup pitted, sliced kalamata olives
  • 1 medium clove garlic, minced (about 1 teaspoon)
  • 2 teaspoons capers, drained and chopped
  • ½ medium red onion, finely chopped (about ¾ cup)
  • 2 tablespoons chopped fresh basil
  • + 6 more ingredients
    • 12 ounces to 1 pound dry linguine
    • Kosher salt and freshly ground black pepper
    • 1 teaspoon zest from 1 lemon
    • ½ teaspoon sugar
    • 16 ounces cherry tomatoes, halved if they’re large
    • 2 ½ tablespoons olive oil

1 Adjust oven rack to lower-middle position and preheat oven to 350°F. Combine olive oil and pancetta in an 8- by 13-inch glass baking dish. Place in oven until pancetta is lightly browned, about 10 minutes. Add tomatoes, onion, capers, garlic, olives, vinegar, sugar, and lemon zest and stir to c...

View full recipe at SpringPad

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