Serious Eats: Recipes

Linguine With Oven-Roasted Tomato Puttanesca

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

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.

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.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Printed from

© Serious Eats