Fire roasted penne puttanesca is a slight departure from the traditional sauce and wonderfully captures the invigorating combination of garlic, capers, olives, anchovies, and crushed red pepper.
Unlike traditional tomato sauce, which is rich, thick and tomato-ey, puttanesca sauce causes your taste buds to stand up and notice because of the contrasts of salty anchovies and olives and sweet tomatoes.
I decided I wanted to add the earthy flavors of roasted red peppers, onions, garlic and tomatoes to the traditional sauce and, you guys – I’m flipping out over the results!
After roasting, I did a few quick pulses in the Vitamix to get a chunky sauce and into the saute pan where I added the Spanish olives, black olives, capers, lemon zest and fresh herbs. LOVE!
Pairing this with Chickapea Pasta was a natural to ensure the meal is super healthy and high in protein. I’m having so much fun in my job as the Chickapea Chef and I’ve recently teamed with some amazing bloggers to help introduce this delicious pasta in the US.
You’ll want to check out The Girl on Bloor and She Eats to get their easy and scrumptious recipes for January. Each month we will have two more featured bloggers with healthy and delicious creations. You can see them here on Instagram.
Do you like to tinker with traditional sauces by adding your own spin? Share your photos with me cos you know how nosy I am! I want to know what’s going on in your kitchens! Hashtag me on Instagram with #simplyfreshdinners so my followers can see too. Cheers!
Fire Roasted Penne PuttanescaPrint Recipe
- 1 - 8 ounce package (277g) Chickapea Pasta penne (the spirals and shells will work also)
- 1 pound (453 g) of tomatoes, cut into large wedges
- 1 medium yellow onion, cut into large wedges
- 2 bell peppers, red, whole
- 6 cloves garlic
- 2 tablespoons (28 ml) of extra virgin olive oil (divided in half)
- 1 - 2 ounce can (56 g) anchovy fillets packed in oil
- 2 tablespoons (28 ml) capers
- 1/4 cup (50 g) of Spanish olives
- 1/4 cup (50 g) of black olives
- 1 teaspoon (5 ml) crushed red pepper flakes
- 2 tablespoons (28 ml) of fresh basil, chopped
- zest of one lemon
- salt and pepper to taste
- Parmesan cheese, shaved, (optional garnish)
Cook pasta according to directions.
Preheat oven to 375 F
Place tomatoes, onion, bell peppers, and garlic on baking sheet and drizzle with 1 tablespoon of olive oil, salt and pepper to taste. Place in oven to roast for 35 minutes, turning the peppers twice during this time. Remove from oven.
Seed and peel your peppers. Slice the pepper vertically from top to bottom and lay the pepper open so it becomes one long strip. Pull the stem from the top of the pepper. The stem and a clump of seeds should loosen easily. Use a towel or paper towel to wipe off any loose seeds that remain inside the pepper. Flip the pepper over to reveal the skin side. Strip off the charred skin. Chop the flesh of the pepper into large chunks.
Place pepper chunks, tomatoes, onions and garlic in a blender, pulsing 5-6 times or until you have a chunky sauce. Do not overdo this. Set aside for a moment.
In a large saute pan, heat 1 tablespoon of extra virgin olive oil on medium high. Add anchovies and cook until they almost disintegrate.
Add crushed red peppers and the contents of the blender to the pan. Add olives and capers, stir and cover pot, letting simmer for 25 minutes. Stir in the basil and lemon zest. Taste and adjust the seasoning.
Top with Parmesan cheese if desired.
If you want to save time, you can cut and seed your peppers before roasting but I have to caution that sometimes I find that I lose some of the flavors in this process.
Don’t forget to Pin!