Roasted Tomato Puttanesca Riggies

roasted tomato puttanesca riggies
cooking anchovy fillets how to

Recipe by Rachael Ray

  • 4Servings


  • 3 pts. cherry tomatoes or 15 small to medium tomatoes on the vine
  • Natural olive oil cooking spray
  • Salt and pepper
  • A few sprigs thyme
  • 1/4 cup olive oil
  • 8 anchovy fillets
  • 4 large cloves garlic, chopped
  • 1 tsp. crushed red pepper or 1 fresh red finger or Fresno chile, chopped
  • 1/2 cup dry vermouth
  • 1/2 cup oil-cured black olives, pitted and chopped
  • 3–4 tbsp. drained Italian capers in brine, coarsely chopped, plus 1 tbsp. brine
  • 1 lb. mezze rigatoni or rigatoni
  • 1/2 cup (a fat handful) fresh flat-leaf parsley tops, chopped
  • A few leaves fresh basil, torn


1. Position a rack in the upper third of the oven; preheat to 450°.

2. Bring a large pot of water to a boil for the pasta.

3. Arrange the tomatoes on a rimmed baking sheet, coat with the cooking spray and season with salt and pepper. Top with a few thyme sprigs and roast, occasionally shaking the pan, until the tomatoes burst and brown at the edges, about 20 minutes; discard the thyme sprigs.

4. Meanwhile, in a large skillet, heat the oil, four turns of the pan, over medium. Add the anchovies [1, above]. Cook, stirring and breaking up with a spoon [2, above], until they melt into the oil [3, above], about 2 minutes. Lower the heat a bit; stir in the garlic and crushed red pepper. Cook 1 minute. Add the vermouth; cook to reduce a bit, about 2 minutes. Add the olives, capers and brine. Reduce the heat to low; keep warm.

5. Salt the boiling water, add the pasta and cook until 1 minute shy of al dente. Reserve half a mug of the starchy cooking water; drain the pasta.

6. Add the tomatoes and juices to the skillet; stir, breaking up with a spoon or potato masher. Stir in the pasta, cooking water, and herbs; toss over medium heat until combined, 1 to 2 minutes. Season with salt and pepper or crushed red pepper.