Linguine With Oven Roasted Tomato Puttanesca Recipe
Ingredients
- 2 1/2 tablespoons olive oil
- 4 ounces finely diced pancetta
- 16 ounces cherry tomatoes, halved if they’re large
- 1/2 medium red onion, finely chopped (about 3/4 cup)
- 2 teaspoons capers, drained and chopped
- 1 medium clove garlic, minced (about 1 teaspoon)
- 1/4 cup pitted, sliced kalamata olives
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon sugar
- 1 teaspoon zest from 1 lemon
- Kosher salt and freshly ground black pepper
- 12 ounces to 1 pound dry linguine
- 2 tablespoons chopped fresh basil
Instructions
Linguine With Oven-Roasted Tomato Puttanesca Recipe serves 4 original recipe by Serious Eats.
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