Pasta with Roasted Tomatoes, Capers and Olives
By Chef John Ash
Everyone needs a simple go-to pasta recipe and this is a favorite. Other seasonal vegetables could be added to this including sautéed diced zucchini, eggplant, or mushrooms. Use San Marzano canned tomatoes if you can find them. Russian River Valley Pinot Noir will make this a special meal!
Total Time 30 minutes - 1 hour
Prep Time 10 minutes
Difficulty Level Easy
2 tbsp olive oil
1 c chopped red onion
3 (or more) drained anchovy fillets, chopped
2 large cloves garlic, minced
1/8 tsp red pepper flakes, or to taste
1/2 tsp whole fennel seed
1 28-oz canned tomatoes with basil, crushed coarsely with your hands
1 c hearty red wine
2 tbsp drained capers
1 c pitted and slivered black olives, such as Cerignola
1 tsp dried oregano
12 oz penne pasta
1/2 c freshly grated Pecorino, Parmesan or Ricotta Salata cheese
Sea salt and freshly ground pepper to taste
Heat the olive oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally until soft but not brown, about 5 minutes. Add the anchovy, garlic, red pepper and fennel seed and cook for a couple of minutes more or until anchovy has melted. Add the tomatoes and wine and simmer for a few minutes.
Transfer mixture to a baking dish and stir in the capers, olives, oregano and season to your taste with salt and pepper. Place the dish in a preheated 375 degree oven and roast for 20 minutes.
Meanwhile, bring a large pot of salted water to a boil. Drop in the pasta and cook until it is al dente, about 8 to 10 minutes. Drain. Put the pasta in a warm serving bowl, toss with the tomato mixture and top with the cheese.