Recipe: Cherry Tomato Puttanesca Sauce
Tomatoes are the taste of summer, especially if still sun-warmed.
Words & photos: Elien Lewis
Thanks to this rustic tomato sauce, dinner from the garden will be ready in a flash.
600g fresh cherry tomatoes, halved
2 tablespoons balsamic vinegar
4 tablespoons olive oil
3 cloves garlic, crushed
½ cup kalamata olives, pitted
3 tablespoons capers
3 anchovy fillets
¼ cup fresh oregano leaves, torn
1 teaspoon chilli flakes or fresh chilli salt and black pepper
parmesan and fresh herbs to serve
Heat the oven to 190°C. Spread the cherry tomatoes over an oven tray, then drizzle with balsamic vinegar and half the olive oil. Season with salt and pepper and toss to coat.
Bake for 15 to 20 minutes, or until the tomatoes have blistered and softened.
Set a medium saucepan over medium-low heat. Add the remaining olive oil, then the garlic and sauté until it turns pale gold. Add the olives, capers, chilli and anchovies.
Cook, stirring gently, until the anchovy fillets break up. Add the roasted tomatoes and fresh oregano to the pan and sauté for a few minutes, stirring to combine all the ingredients into a chunky sauce.
Serve hot over cooked spaghetti with grated parmesan and a sprig of fresh oregano or basil.
This is an extract from special edition, Sustainability Through the Seasons. This special edition practical guide to living a greener and more environmentally friendly life 365 days of the year. It is packed with self-sufficiency tips on seasonal gardening, low-waste living, garden-to-table cooking, sewing and mending, bread-making and crochet and knitting.