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 Puttanesca
Print RecipeIngredients
- 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)
Instructions
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.
Notes
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!
32 Comments
Jennifer @ Seasons and Suppers
January 26, 2017 at 8:07 amI 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 Toast
Robyn
January 26, 2017 at 12:06 pmI love the combo too, Jennifer. An I’m crushing on your gorgeous french toast!!
Enjoy 🙂
Robyn recently posted…Fire Roasted Penne Puttanesca
Jenny
January 26, 2017 at 9:09 amThis is definitely going into the meal plan for next week! It’s gorgeous Robyn!
Robyn
January 26, 2017 at 12:10 pmThanks, Jenny! So glad your little ones are loving it!
Robyn recently posted…Fire Roasted Penne Puttanesca
Tricia @ Saving room for dessert
January 26, 2017 at 9:51 amLove 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 Recipe
Robyn
January 26, 2017 at 12:11 pmThanks 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 Puttanesca
Rebecca @ Strength and Sunshine
January 26, 2017 at 10:38 amWhat a beautiful flavored pasta dish! It looks lovey <3
Robyn
January 26, 2017 at 12:12 pmThanks so much, Rebecca! I think you’d love this pasta. It’s gluten-free!
Robyn recently posted…Fire Roasted Penne Puttanesca
Kristen @ The Endless Meal
January 26, 2017 at 10:39 amI 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 Rolls
Robyn
January 26, 2017 at 12:12 pmI 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 Puttanesca
lindsay Cotter
January 26, 2017 at 10:43 amthis is one of my favorite pasta dishes. It’s that salty/sweet/tangy goodness all wrapped up in yummy chickapea pasta. Al dente! YEA!
Robyn
January 26, 2017 at 12:13 pmMIne too, Lindsay! All those flavours together just make my taste buds sing!
Robyn recently posted…Fire Roasted Penne Puttanesca
Jenn @ Peas and Crayons
January 26, 2017 at 11:31 amYou 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!
Robyn
January 26, 2017 at 12:14 pmOh yes, you are the pepper queen, Jenn! I can’t wait till you try it, girl!
Robyn recently posted…Fire Roasted Penne Puttanesca
Stephanie
January 26, 2017 at 1:02 pmLooks 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!
Robyn
January 27, 2017 at 7:08 amHi 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 Puttanesca
sue | theviewfromgreatisland
January 26, 2017 at 1:07 pmWhat 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 Fries
Robyn
January 27, 2017 at 7:11 amI’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 Puttanesca
kristy @ she eats
January 26, 2017 at 1:23 pmRobyn. 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 Parmesan
Robyn
January 27, 2017 at 9:34 amI 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 Puttanesca
Anita Rivera
January 26, 2017 at 5:33 pmHello, 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?
Robyn
January 27, 2017 at 9:36 amLike 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 Puttanesca
cheri
January 26, 2017 at 5:47 pmHi 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 Peas
Robyn
January 27, 2017 at 7:16 amThanks, Cheri, I’m sure loving this healthy pasta. I can’t wait to see your cauliflower rice dish!
Robyn recently posted…Fire Roasted Penne Puttanesca
Michelle @ Vitamin Sunshine
January 26, 2017 at 11:44 pmThis 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.
Robyn
January 27, 2017 at 7:17 amThanks 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 Puttanesca
Jane
January 27, 2017 at 11:33 amThis looks divine. Love how you describe it. Beautiful photography… Jane
Chris Scheuer
January 27, 2017 at 4:19 pmLooks amazing Robyn and such a nice twist from traditional marinara. I love the salty touch that olives and anchovies give.
Anita Rivera
January 27, 2017 at 5:24 pmGood 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!
John/Kitchen Riffs
February 1, 2017 at 11:37 amLove 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 Cocktail
Robyn
February 1, 2017 at 6:57 pmOh 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! 🙂
William
December 29, 2018 at 6:45 pmI 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!