Linguine With Oven-Roasted Tomato Puttanesca Recipe

Ingredients (13)

• 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