October is finally here, and the garden is starting to wind down. It’s that time of year when I have more cherry tomatoes than I know what to do with! This year I experimented with this cherry tomato pasta puttanesca.
Puttanesca is known as the poor man meal in early Italy. It has simple ingredients that bring in big flavors. Canned tomatoes are more traditional, but I gave this simple Italian dish a fresh spin by using garden fresh cherry tomatoes.
Cherry tomatoes are my favorite tomato because they are sweeter and more flavorful than any other. They break down into a sauce in only 10 minutes on the stove top. If you’re in a hurry, you could probably even do it in less.
Anchovies are a traditonal part of puttanesca because they bring big flavor, but don’t cost very much. They break right down into the sauce and lend a briny, seafood-y flavor that makes this simple dish rich.
Variations to the Cherry Tomato Pasta Puttanesca recipe:
- Anchovy fillets vs paste: I find the flavor to be too strong in anchovy paste, and it doesn’t last very long in the fridge. Get the can of fillets, and freeze the extras. Wrap them using plastic wrap in portions of 2 fillets each so you don’t have to use the leftovers at once.
- Make it vegan. Omit the anchovies. It will no longer be a traditional puttanesca, but it will still be flavorful and tasty.
- Increase the protein. I used lentil spaghetti to amp up the protein in this recipe. If thats not a concern for you, use whatever you have on hand.
- Picky eaters: If you cook for a picky eater, try mincing up the capers and olives so that they blend into the sauce more. You can also use a blender to make a puree out of the tomatoes if necessary.
Cherry Tomato Pasta Puttanesca
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 2-3 servings
- Category: Entree
- Cuisine: Italian
Ingredients
- 12 oz spaghetti of choice (I used lentil spaghetti for protein)
- 5 garlic cloves, minced
- 2 anchovy filets (packed in oil)
- 1 TBS olive oil
- 2 cups halved cherry tomatoes
- 2 TBS each: sliced black olives and capers
- 1/2 tsp dried basil
- 1/4 tsp salt
- 1/8 tsp each: black pepper and crushed red pepper (optional)
- 1/4 cup dry white wine
Instructions
- Cook spaghetti according to package directions.
- In a large skillet, combine garlic, anchovies, and olive oil. Saute 1 minute over medium heat, stirring to break up the anchovies. Don’t let the garlic get overdone. If it starts to brown, stop early.
- Mix in cherry tomatoes, olives, capers, basil, salt, black pepper, and crushed red pepper (if using). Saute for 10 minutes, stirring occassionaly.
- Deglaze with white wine and remove from heat. Serve over cooked pasta.
Recipe inspired by Eating Well.
This was the perfect use for our fresh garden cherry tomatoes! I made this previously without anchovies, but got brave this time and am so glad I did. The rest of them are in the freezer waiting for the next time I prepare this delightful dish. Thanks, Alison
Anchovies sound scary, but they really work in this dish! Thanks for letting us know how it turned out for you!
I made this tonight. It was a hit, plus it was fast and easy.
Great! Thanks for letting us know how much you enjoyed the recipe!