Linguine With Oven-Roasted Tomato Puttanesca Recipe

Serious Eats
Serves: 4 Save

Ingredients (13)

  • 2 1/2 tablespoons olive oil
  • 4 ounces finely diced pancetta
  • 16 ounces cherry tomatoes, halved if they’re large
  • 1/2 medium red onion, finely chopped (about 3/4 cup)
  • 2 teaspoons capers, drained and chopped
  • 1 medium clove garlic, minced (about 1 teaspoon)
  • 1/4 cup pitted, sliced kalamata olives
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon sugar
  • 1 teaspoon zest from 1 lemon
  • Kosher salt and freshly ground black pepper
  • 12 ounces to 1 pound dry linguine
  • 2 tablespoons chopped fresh basil

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Bloody Mary

The Bar

Unearth the bold and savory spirit of Bloody Mary. This brunch classic is a luscious blend of vodka, robust tomato juice, an enticing mix of spices, adorned with a mix of garnishes from olive and pickle to celery stalk and lemon.

Ingredients (6)

  • 1.5 oz. Smirnoff No. 21 Vodka
  • 4 oz. Tomato Juice
  • Pinch of Salt and Pepper
  • 3 dashes of Worcestershire Sauce
  • 4 dashes of Tabasco Sauce
  • Celery Stalk, Pickle, Lemon Wheel or Olives to garnish
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