Fire Roasted Penne Puttanesca

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.  

Fire Roasted Penne Puttanesca | Simply Fresh Dinners

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!

Fire Roasted Penne Puttanesca | Simply Fresh Dinners

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.

Fire Roasted Penne Puttanesca | Simply Fresh Dinners

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 Puttanesca

Print Recipe
Serves: 4 Cooking Time: 1 hour, 15 minutes


  • 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!

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.


  • Reply
    Jennifer @ Seasons and Suppers
    January 26, 2017 at 8:07 am

    I have a couple of family members that would be over-the-moon to find this on the menu (the olive and anchovy loving husband and daughter :). I will definitely surprise them with this one!
    Jennifer @ Seasons and Suppers recently posted…Baked Lemon French ToastMy Profile

  • Reply
    January 26, 2017 at 9:09 am

    This is definitely going into the meal plan for next week! It’s gorgeous Robyn!

  • Reply
    Tricia @ Saving room for dessert
    January 26, 2017 at 9:51 am

    Love the anchovies, olives and crushed red pepper flakes – sounds like a heavenly combination! It’s also completely gorgeous as are your photos. Sharing and pinning and drooling!
    Tricia @ Saving room for dessert recently posted…Easy Hot & Sour Soup RecipeMy Profile

    • Reply
      January 26, 2017 at 12:11 pm

      Thanks so much, Tricia! I’m finding that this pasta truly inspires me. I’ve always been a pasta fiend so this is lots of fun for me!
      Robyn recently posted…Fire Roasted Penne PuttanescaMy Profile

  • Reply
    Rebecca @ Strength and Sunshine
    January 26, 2017 at 10:38 am

    What a beautiful flavored pasta dish! It looks lovey <3

  • Reply
    Kristen @ The Endless Meal
    January 26, 2017 at 10:39 am

    I love that you roasted the onions and tomatoes. When I get fancy with spaghetti sauce, that’s what I do. It makes all the difference!
    Kristen @ The Endless Meal recently posted…Banh Mi Winter RollsMy Profile

    • Reply
      January 26, 2017 at 12:12 pm

      I agree, Kristen. It takes a little extra time but it’s so worth it! And it gives me a chance to use my Vitamix, lol
      Robyn recently posted…Fire Roasted Penne PuttanescaMy Profile

  • Reply
    lindsay Cotter
    January 26, 2017 at 10:43 am

    this is one of my favorite pasta dishes. It’s that salty/sweet/tangy goodness all wrapped up in yummy chickapea pasta. Al dente! YEA!

  • Reply
    Jenn @ Peas and Crayons
    January 26, 2017 at 11:31 am

    You had me at roasted red peppers! Love these flavors and that gorgeous burst of color atop the healthy pasta! I can’t wait to dive into a box! <3 You KNOW I'm all about those chickpeas!

  • Reply
    January 26, 2017 at 1:02 pm

    Looks and sounds wonderful, my friend! Although I am a little nervous about the anchovies….{{smiles}}

    I hope you are well and I trust this New Year is off to a brilliant start. Love and hugs to you!

    • Reply
      January 27, 2017 at 7:08 am

      Hi there, Stephanie! So nice to ‘see’ you. You can leave out the anchovies, lol. There are days when I don’t care for them either.
      The new year is wonderful. We need to catch up in an email, friend! Lots of love to you, sweet lady. xoox
      Robyn recently posted…Fire Roasted Penne PuttanescaMy Profile

  • Reply
    sue | theviewfromgreatisland
    January 26, 2017 at 1:07 pm

    What a gorgeous pasta ~ I love the strong flavors you’ve got going one, anchovies and capers rock!! I love the idea of using pasta made from chickpeas, what a great innovation.
    sue | theviewfromgreatisland recently posted…Short Rib FriesMy Profile

    • Reply
      January 27, 2017 at 7:11 am

      I’m not surprised you like this, Sue, because you and I seem to love the same flavours. I’m crushing on those gorgeous Short Rib Fries of yours! Can’t wait for you to try Chickapea!
      Robyn recently posted…Fire Roasted Penne PuttanescaMy Profile

  • Reply
    kristy @ she eats
    January 26, 2017 at 1:23 pm

    Robyn. Garlic, capers, olives, anchovies, and crushed red pepper AND Chickapea pasta?! Girl. Lady. Woman. Dish me up!! This looks amazing.
    kristy @ she eats recently posted…Sauteed Kale Penne with Toasted Walnuts & Fresh ParmesanMy Profile

    • Reply
      January 27, 2017 at 9:34 am

      I KNOW, right? The nutty flavor in the pasta is so inspiring! It makes you think out of the box and I want to create a new recipe every single day, lol. Good thing I can eat pasta ALL the time without tiring of it! Thanks, Kristy 🙂
      Robyn recently posted…Fire Roasted Penne PuttanescaMy Profile

  • Reply
    Anita Rivera
    January 26, 2017 at 5:33 pm

    Hello, Robyn! I’m late for this meal, but your recipe is a steal!!!!!! Tomato is such a comfort food, isn’t it!

    Are those your lovely hands my friend?

    • Reply
      January 27, 2017 at 9:36 am

      Like you, Anita, I cannot get enough of tomatoes! I know you love olives and capers too and I hoped you’d like this meal. And we can’t be without our garlic, right? LOTS of it
      Enjoy your weekend, friend!
      And no, lol, those are my neighbour’s hands. I don’t have a remote for my camera so I needed some help!
      Robyn recently posted…Fire Roasted Penne PuttanescaMy Profile

  • Reply
    January 26, 2017 at 5:47 pm

    Hi Robyn, I can only imagine how wonderful and fresh this sauce taste, also the chickpea penne sounds amazing.
    cheri recently posted…Cauliflower Rice with Shiitake Mushrooms and PeasMy Profile

    • Reply
      January 27, 2017 at 7:16 am

      Thanks, Cheri, I’m sure loving this healthy pasta. I can’t wait to see your cauliflower rice dish!
      Robyn recently posted…Fire Roasted Penne PuttanescaMy Profile

  • Reply
    Michelle @ Vitamin Sunshine
    January 26, 2017 at 11:44 pm

    This is such a beautiful dish Robyn! Puttanesca is my favorite 🙂 And I love that you don’t have to worry about protein with Chickapea pasta providing it all.

    • Reply
      January 27, 2017 at 7:17 am

      Thanks so much, Michelle. I can’t wait to see what you create with this yummy pasta! All of my friends and family are loving the protein too because you can skip the meat or poultry entirely!
      Hope you’re having a blast. Looking forward to chatting again 🙂
      Robyn recently posted…Fire Roasted Penne PuttanescaMy Profile

  • Reply
    January 27, 2017 at 11:33 am

    This looks divine. Love how you describe it. Beautiful photography… Jane

  • Reply
    Chris Scheuer
    January 27, 2017 at 4:19 pm

    Looks amazing Robyn and such a nice twist from traditional marinara. I love the salty touch that olives and anchovies give.

  • Reply
    Anita Rivera
    January 27, 2017 at 5:24 pm

    Good evening Robyn!!!!

    Yes, I’ve eaten so much tomato at times that my hands turn orange! But all those mediterranean flavors just go together so well that it’s hard to eat anything else! Happy weekend, beautiful!

  • Reply
    John/Kitchen Riffs
    February 1, 2017 at 11:37 am

    Love puttanesca, and wow! You really have kicked this up. Love the depth of flavor you’ve added to this — you’ve made an already excellent dish into something spectacular. Thaks!
    John/Kitchen Riffs recently posted…The Hanky Panky CocktailMy Profile

    • Reply
      February 1, 2017 at 6:57 pm

      Oh gosh, John, thanks so much for the kind comments! I love pasta so much that it’s a real pleasure to spend time making the most of it. Now I’ve got to check out that cocktail with the cool name! 🙂

  • Reply
    December 29, 2018 at 6:45 pm

    I like your recipe very much because it’s quick and easy and I usually have all the ingredients in my pantry. I did, however, make a few adjustments. I like strong flavors so I used an entire tin of chopped anchovy fillets and a scant handful of roasted garlic.

    Happy New Year, Robyn! I wish you all the best!

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