Menu
  • Home
  • Copyright
  • Contact

Feast on the Cheap

Entertaining Recipes for the Budget Gourmet

  • twitter-bird2-square-webtreatsetc-150x150
  • rss-cube-webtreatsetc-150x150
  • facebook-logo-square-webtreatsetc-150x150
  • pinterest-square150
  • 3d-transparent-glass-instagram-icon
  • About
  • Recipe Index
  • Well-Stocked
  • Links
  • Home
  • About Mary Anne and Mariel
  • Copyright
  • Links
  • Recipe Index
  • Well-Stocked
  • Contact

Roasted Tomato and Kalamata Olive Pasta Sauce

July 24, 2014 by Mariel Goodson Leave a Comment

Share this:

  • Tweet
  • Email

Roasted Tomato and Kalamata Olive Pasta Sauce Mariel here. This Puttanesca-style pasta sauce changed my mind about anchovies. Prior to making this recipe, I deigned anchovies inedible, too-fishy and hyper-salty for my persnickety palate. But I stumbled across a recipe for No-Cook Olive-Tomato Sauce in the August issue of Real Simple and in it, the editors discussed the anchovy’s unfortunate reputation.

While certainly salty and fishy when eaten alone, “When used in small quantities, anchovies can add stealthy umami and a savory richness.” Umami might just be my favorite culinary description so I was intrigued enough to give anchovies a whirl while cooking. Although I veered off-course in terms of technique – nothing is more savory and umamified than roasted tomatoes – I stayed fairly faithful to the spirit of Real Simple‘s original rendition.

I have to say, this is one of the easiest yet tastiest dinners I’ve made in awhile. It is absolutely ripe with rich, complex flavors despite its relatively concise ingredient list. I can’t recommend it highly enough, whether it’s high summer or the doldrums of winter. And if you weren’t the one who made this dish, you’d likely have no idea there were any anchovies in it at all.

Print This Recipe Print This Recipe

Roasted Tomato and Kalamata Olive Pasta Sauce
Serves 4
Inspired by a recipe in Real Simple

Ingredients:
2 pounds tomatoes, cut into 1-inch chunks – $6.50
1 teaspoon sugar – stock
Salt & pepper – stock
¼-cup olive oil, plus some for drizzling on the tomatoes – stock
4 anchovy fillets, finely chopped (you want the ones packed in oil) – $1.79
1 clove of garlic, pressed or minced – stock
½-cup pitted Kalamata olives, chopped (preferably Kalamatas, but pitted green olives would also work) – $2.00
½-teaspoon red pepper flakes – stock
¾-pound spaghetti – $1.49
Fresh basil and/or grated Parmesan for serving (optional)
Grand total assuming “well-stocked” kitchen: $11.78
Cost per serving: $2.94

Directions:
1. Preheat the oven to 400. Line two baking sheets with parchment paper. In a large bowl, combine the chunks of tomato with sugar, salt, pepper and a big drizzle of olive oil. Toss well to combine.

2. Arrange the tomato chunks, skin side down, on the parchment-lined baking sheets. Bake for 20 minutes, until the tomatoes have rendered their juices and are starting to brown around the edges.

3. In a large bowl, combine the roasted tomatoes, anchovies, garlic, olive oil, red pepper flakes, some freshly ground black pepper and about ½ a teaspoon of kosher salt. Let sit for at least 10 minutes, so flavors mingle.

4. Cook the spaghetti in salted water until al dente, or according to package directions. Drain.

5. Add the spaghetti to the bowl with the sauce, toss well and serve warm, garnished with torn basil and/or Parmesan, if desired.

Share this:

  • Tweet
  • Email

Filed Under: Entrees, Last-Minute Meals, Pasta, Recipe Index, Seafood Tagged With: cooking, epicurious, food, last-minute meals, Pasta, puttanesca, recipes, tomatoes

About Mariel Goodson

The daughter in this mother-daughter duo, Mariel is the co-founder of Brass Hill Design and a former magazine writer who has contributed to Martha Stewart Living, Better Homes & Gardens, SELF, Redbook and Good Housekeeping, among many others.

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

bio5

MEET MARY ANNE & MARIEL:

A mother-daughter duo starring a professional caterer and a fledgling foodie.

Subscribe by Email


Enter your email address:

As Seen In

Archives

Categories

Top Posts

  • Tuscan Sausage Soup with Shell Pasta, Spinach & White Beans
  • Mango Strudel
  • Pesto Pasta Salad with Roasted Tomatoes and Asparagus
  • Creme Brulee with Candied Peaches
  • Cinnamon-Spiced Lamb Meatballs with Tzatziki

Pages

  • About Mary Anne and Mariel
  • Contact
  • Copyright
  • Links
  • Recipe Index
  • Well-Stocked

Follow Us

  • Twitter
  • Facebook
  • Pinterest
  • Instagram
  • StumbleUpon
  • RSS Subscription

Latest Posts

Grilled Watermelon with Goat Cheese and Crispy Pancetta

Slow-Roasted Soy-Glazed Beef with Fresh Tomatoes, Onions & Cilantro

Holiday Wishlist for the Design Obsessed

Copyright © 2022 · Feast on The Cheap · Built By VarickDesign

loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.