A summer recipe that easily transitions to fall

The transition from summer to fall is one of my favorite seasons and these past few days have been glorious. We’ve been making use of our backyard garden by trying to incorporate as many tomatoes, banana peppers and beets into fresh pasta, tarts and even making our own pickled peppers. I’ve fallen a bit behind in posting recipes and wanted share some highlights of my recent work with Equal Parts. I’m always looking for quick, easy and adaptable pasta recipes that incorporate fresh seasonal vegetables. This Summer Puttanesca with Heirloom Tomatoes can easily transition into the fall by adding sliced sautéed banana or bell peppers, shallots or even carrots.

While this pasta can be prepped and on the table in 30 minutes, now that we’re all working from home try tossing a sheet pan in the oven on very low heat in the late afternoon and slow roasting your tomatoes. The result, tiny bursts of bright flavor will be well worth it.

Fall Puttanesca with Heirloom Cherry Tomatoes and Fresh Parsley

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Created for Equal Parts.

Ingredients

  • 2 cups cherry tomatoes, rinsed and halved lengthwise
  • 3-4 whole garlic cloves peeled
  • 3 tbs olive oil for tomatoes plus 1/4 cup for pasta
  • A few tbs of chopped herbs such as rosemary or thyme
  • 1 cup Castelvetrano olives, pitted
  • 2 tbs capers, drained
  • 2 tsp crushed red pepper flakes
  • 2 tsp kosher salt, plus more to taste
  • 1/4 cup olive oil
  • 12 oz spaghetti
  • 1/4 cup chopped parsley
  • 3 tbs unsalted butter, cut into pieces

Directions

  1. For Slow Roasted Tomatoes: Preheat oven to 225º F. Place tomatoes and garlic cloves on your Baking Sheet and drizzle with 2-3 tbs of oil, sprinkle with salt, pepper and fresh herbs. Let them roast in the oven untouched for 2-3 hours. Add sliced carrots, drizzled with salt to tomatoes in the last hour of cooking if desired. Set aside until you’re ready to cook your pasta.
  2. Combine tomatoes, garlic olives, capers, red pepper flakes and ¼ cup of olive oil in the bottom of a large bowl. Season with salt and pepper.
  3. Melt 1 tbs of butter and oil in your Big Pan and add at least 1 tsp black pepper and toast for 1 minute. Add 2/3 cup of your reserved pasta water and bring it to a simmer. Add the addition 1 tbs of butter and use your tongs to add pasta to the pan.
  4. Bring a Stock Pot of salted water to boil and cook spaghetti until al dente, reserving ¼ of pasta water. Drain pasta and add to bowl with tomato mixture. Immediately add parsley and butter tossing well with sauce and adding pasta liquid graudally until your sauce is incorporated. Serve with fresh grated parmesan cheese if desired.

One Comment Add yours

  1. Lots of favorite flavors here.

    Like

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