Roasted Tomato Puttanesca
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Spaghetti tossed with roasted cherry tomatoes, anchovies, olives, and capers in a light, clinging sauce. A bright celebration of summer tomatoes with briny, savory flavors. Perfect for a simple dinner when tomatoes are at their peak.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 12 oz. dried thin spaghetti
- 2 pints cherry tomatoes ((or grape tomatoes))
- 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
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 1069mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 73mg
- Calcium
- 161mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1069MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.