Linguine With Oven-Roasted Tomato Puttanesca

072612-216189-sunday-supper-oven-roasted-puttanescab

Course Side Dishes Prep Time 10m Total Time 50m

Ingredients in this Recipe

1 medium clove garlic, minced (about 1 teaspoon)
1 tablespoon balsamic vinegar
1 teaspoon zest from 1 lemon
1/2 medium red onion, finely chopped (about 3/4 cup)
1/2 teaspoon sugar
1/4 cup pitted, sliced kalamata olives
12 ounces to 1 pound dry linguine
16 ounces cherry tomatoes, halved if they’re large
2 1/2 tablespoons olive oil
2 tablespoons chopped fresh basil
2 teaspoons capers, drained and chopped
4 ounces finely diced pancetta
Kosher salt and freshly ground black pepper

Recipe Preparation

See Full Recipe at Serious Eats

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