Pan-roasted Puttanesca

A summery twist on my all-time favourite pasta dish, this recipe is a cinch to whip up and can even be prepared or made ahead of time.

The long but gentle cooking means the tomatoes become sweet and squishy, whilst the anchovies crisp up to add some salty, umami crunch. Simply toss a few slices through hot spaghetti and serve with lashings of extra virgin olive oil and freshly grated Parmesan for an easy, light midweek dinner.

Alternatively, slide a slice of tomato onto toast for a bruschetta that packs a punch, or press onto rounds of puff pastry, top with some feta and bake. The possibilities are endless.

  • 8 ox heart or other large, flat tomatoes

  • 1 tbsp baby capers

  • a handful of black olives

  • 6-8 anchovies in oil

  • 6-8 whole cloves of garlic

  • a drizzle of balsamic vinegar

  • freshly ground black pepper

  • extra virgin olive oil

  • dried basil and/or oregano

  • dried red chilli flakes (optional)

  1. Slice the tomatoes in half lengthways and arrange cut side up in a single layer on a non-stick baking tray.

  2. Drizzle with olive oil and roast at 160C for around 30 minutes, until starting to shrink and shrivel.

  3. Add the capers, garlic cloves and olives to the pan. Lay the anchovies on top of the tomatoes and top with some freshly ground pepper.

  4. Roast at 140C for 40-45 minutes.

  5. Drizzle the tomatoes with balsamic, sprinkle with herbs and chilli (if using) and return to the oven for another 10 minutes.

  6. Remove from the oven and allow to cool slightly. When cool enough to handle, squeeze the roasted garlic from the cloves onto the tomatoes.

  7. Serve warm or at room temperature.

Recipe by Olivia Mackay,