Linguine with Oven-Roasted Tomato Puttanesca
- 2 1/2 tablespoons olive oil
- 4 ounces finely diced pancetta
- 16 ounces cherry tomatoes, halved if theyâre large
- 1/2 medium red onion, finely chopped (about 3/4 cup)
- 2 teaspoons capers, drained and chopped
- 1 medium clove garlic, minced (about 1 teaspoon)
- 1/4 cup pitted, sliced kalamata olives
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon sugar
- 1 teaspoon zest from 1 lemon
- Kosher salt and freshly ground black pepper
- 12 ounces to 1 pound dry linguine
- 2 tablespoons chopped fresh basil
- Produce
- 1 lemon, zest from (1 teaspoon)
- Basil, fresh (2 tablespoons)
- Cherry tomatoes (16 ounces)
- Garlic (1 medium clove)
- Red onion, finely chopped (about 3/4 cup), medium (1/2)
- Meat
- Pancetta (4 ounces)
- Condiments
- Balsamic vinegar (1 tablespoon)
- Capers (2 teaspoons)
- Kalamata olives, pitted (1/4 cup)
- Cooking & Baking
- Kosher salt and freshly ground black pepper (1)
- Olive oil (2 1/2 tablespoons)
- Sugar (1/2 teaspoon)
- Pasta & Grains
- Linguine, dry (12 ounces)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published July 28, 2012 (6 months ago).
100 people saved this recipe.
