Roasted Tomato Pasta Puttanesca

Name: Roasted Tomato Pasta Puttanesca
Ingredients: 12 oz. dried thin spaghetti ((340g)); 2 pints cherry tomatoes ((or grape tomatoes, about 300g)); 5 tablespoons extra-virgin olive oil ((divided)); Salt and pepper; 6 cloves garlic ((sliced)); 4 anchovy fillets; 2/3 cup Kalamata olives ((pitted and roughly chopped)); 3 tablespoons drained capers; 1/4 teaspoon crushed red pepper flakes; 3 tablespoons fresh Italian parsley ((chopped)); 3 tablespoons basil ((julienned)); Grated Parmesan cheese

"This pasta puttanesca is made with a thinner "sauce" of roasted cherry tomatoes that clings to the starchy pasta after you toss it all together. Perfection...."

INGREDIENTS

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12 oz. dried thin spaghetti ((340g))

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2 pints cherry tomatoes ((or grape tomatoes, about 300g))

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5 tablespoons extra-virgin olive oil ((divided))

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Salt and pepper

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6 cloves garlic ((sliced))

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4 anchovy fillets

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2/3 cup Kalamata olives ((pitted and roughly chopped))

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3 tablespoons drained capers

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1/4 teaspoon crushed red pepper flakes

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3 tablespoons fresh Italian parsley ((chopped))

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3 tablespoons basil ((julienned))

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Grated Parmesan cheese

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