Description
Are you ready for a summer weeknight dinner that’s going to blow your mind? Learn how to make pasta puttanesca using fresh tomatoes with this easy recipe.
Ingredients
- FOR THE MARINATED TOMATOES:
- 1 pound Fresh Cherry Tomatoes Halved Or Quartered (or A Mix Of Both)
- Salt
- Chopped Fresh Oregano, To Taste
- Thyme Leaves, To Taste
- 3 Tablespoons Balsamic Vinegar
- FOR THE PASTA AND SAUCE:
- 12 ounces, weight Pasta
- 1 Tablespoon Oil From The Dried Tomatoes
- ½ Tablespoons Oil From The Anchovies
- 2 cloves Garlic, Minced
- 4 Tablespoons Capers, Chopped
- 3 Tablespoons Black Olives, Torn
- 5 Sundried Tomatoes, Slivered
- 2 ounces, weight Anchovy Fillets
- ¼ cups Tomato Paste
- ½ cups Pasta Cooking Water
- 2 Tablespoons Olive Brine
- 1 sprig Fresh Oregano
- 1 sprig Fresh Thyme
- Salt And Pepper
- 6 Tablespoons Fresh Cheese Such As A Creamy Goat Cheese
Preparation
For the marinated tomatoes:
Place tomatoes in a medium bowl and salt generously. Let sit for 5 minutes, then lightly squeeze them and loosely drain (don’t try to dry them out, just get rid of the excess water). Mix with fresh oregano, thyme and balsamic vinegar. Marinate until the rest of the dish is ready.
For the pasta:
Boil water for the pasta and cook according to package directions.
In the meantime, place both oils in a large skillet and heat over medium hight heat. Add garlic, capers, olives, sun-dried tomatoes and anchovies and sweat, stirring as little as possible, until fragrant and sizzling.
Add tomato paste and cook for a minute, or until it starts to roast. Pour in pasta cooking water (I just ladle it over from the boiling pot) and olive brine. Add the sprigs of herbs, reduce heat to a light simmer and cook until sauce has thickened.
Toss with cooked pasta and marinated tomatoes. Taste for seasoning, then serve with fresh cheese.
