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Linguine With Oven-Roasted Tomato Puttanesca

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Linguine With Oven-Roasted Tomato Puttanesca

Ingredients

  • 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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