Roasted Tomato and Roasted Garlic Puttanesca

Get this all-star, easy-to-follow Roasted Tomato and Roasted Garlic Puttanesca recipe from Rachael Ray

Directions Preheat the oven to 375 degrees F.Arrange a cooling rack over a parchment or foil-lined baking sheet for easy clean up.Cut the ends off the entire head garlic to expose all of the...

  • Yield: 4 servings
  • Cooking time: 1 Hour 10 Min
  • Rating: 5/5
  • Publisher: Foodnetwork.com

Ingredients

  • 1 head garlic
  • 12 to 14 large Roma or plum tomatoes
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • Kosher salt and freshly ground black pepper
  • 2 sprigs fresh marjoram or oregano, leaves picked and chopped or 1 teaspoon dried
  • 1/2 cup pitted oil-cured olives, loosely packed
  • 6 flat filets anchovies
  • 3 tablespoons drained Capote capers or stemmed caperberries
  • 1 small Fresno chile or Italian red cherry pepper, seeded and coarsely chopped
  • 1 pound penne or bucatini
  • 1/2 cup chopped flat-leaf parsley

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