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Sunday Supper: Linguine With Oven-Roasted Tomato Puttanesca

Editor's note: Each Saturday afternoon we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.

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When tomatoes arrive in plenty, briny, oven-roasted puttanesca is a great way to use them up. [Photograph: Jennifer Olvera]

I started making this pasta long before I learned to can. It's a great way to use up a mass produce, and it's as versatile as can be. It can be frozen, eaten hot or cold and used as a bruschetta topping, too.

Don't have pancetta? Use bacon. Forgot to get capers? Leave them out. And if there's something else in your fridge that makes sense, go ahead and throw it in. That's the beauty of a "whore's style" sauce: most anything goes.

Note: Stop short of the full cooking time when preparing the pasta. After it's drained, finish cooking it in the pan, tossed the sauce. It allows the flavors to meld.

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Linguine With Oven-Roasted Tomato Puttanesca »

About the author: Jennifer Olvera is a veteran food and travel writer and author of "Food Lovers' Guide to Chicago." Follow her on Twitter @olverajennifer.

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