Food & Cooking Recipes Appetizers Oven Puttanesca Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 6 The assertive oven-roasted sauce allows this pasta dish to shine. Ingredients 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 ⅓ cup pitted kalamata olives, halved 12 ounces neutral-flavored penne, such as Bionaturae gluten-free (rice, soy, potato) Directions Preheat oven to 425 degrees. 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. Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook until al dente. Drain. Toss with tomato sauce, and season to taste with salt and pepper. Serve drizzled with olive oil. Rate it Print