This recipe started out as a roasted tomato sauce and then turned into true puttanesca sauce. I love it because it’s so full of flavor. I put it on spaghetti squash and it was great!
6-7 Roma Tomatoes, cut in half and roughly seeded
2-3 Cloves Garlic
1 Medium Onion, roughly cut
1/4 Cup Flat Leaf Parsley, chopped
3-4 Tablespoons Capers, drained
10 Kalamata Olives, sliced
1 Tablespoon Crushed Red Pepper (Add more of less depending on your heat tolerance)
Optional: 2-3 Anchovies chopped (I didn’t have any, but they’re a traditional part of this sauce)
1. Place cut tomatoes, garlic and onions on a roasting pan in a 375 degree oven. Drizzle with some balsamic vinegar and season with salt and pepper too.
Roast for about 2 hours or until the tomatoes are wilted.
**Discard any pieces of garlic or onion that are too burnt and toasty before blending. They will add a bitter taste to the sauce.**
2. Place all of the ingredients from the pan in a bowl and use an immersion blender to blend slightly. I didn’t blend it for too long because I wanted the sauce to be thicker, but continue blending until you achieve your desired consistency. You can also use a regular blender or food processor.
3. Add in the parsley, olives, crushed red pepper and capers and mix well. Season with more salt and pepper to taste.
Serve on top of spaghetti squash, regular pasta or a baked potato.