Oven Puttanesca


The assertive oven-roasted sauce allows this pasta dish to shine.


  • 6 tomatoes (about 1 ¾ pounds), cut into 1-inch wedges

  • 2 cloves garlic, thinly sliced (1 tablespoon)

  • 3 tablespoons capers, rinsed

  • 2 tablespoons extra-virgin olive oil, plus more for drizzling

  • Kosher salt and freshly ground pepper

  • cup pitted kalamata olives, halved

  • 12 ounces neutral-flavored penne, such as Bionaturae gluten-free (rice, soy, potato)


  1. Preheat oven to 425 degrees.

  2. Toss tomatoes, garlic, capers, oil, salt, and pepper on a rimmed baking sheet. Roast for 35 minutes, then reduce oven to 375 degrees. Add olives, stirring once, and roast 15 minutes more.

  3. Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook until al dente. Drain.

  4. Toss with tomato sauce, and season to taste with salt and pepper. Serve drizzled with olive oil.

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