Roasted Tomato Puttanesca
    MorrocanItalian

    Roasted Tomato Puttanesca

    The easiest Roasted Tomato Puttanesca with all the silky, all the briney, and all the zippy summer freshness. Roast up your veggies on a sheet pan, blend into a sauce, and toss it with your noodles. Hello dinner!

    Prep Time
    10 min
    Cook Time
    30 min
    Total Time
    40 min
    Servings
    6
    Difficulty
    medium

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    Ingredients

    • 12 ounces cherry or grape tomatoes
    • 8 ounces fresh white button mushrooms, washed and quartered
    • half on an onion, roughly chopped
    • 1 tablespoon olive oil
    • 0.50 teaspoon salt
    • 1 pound spaghetti (reserve 1/2 to 1 cup pasta water)
    • 1 14-ounce can diced tomatoes
    • 2 cloves garlic
    • 0.50 teaspoon salt
    • 0.50 cup pitted olives (optional)
    • 3 tablespoons olive oil
    • juice of 1 lemon
    • 1 2-ounce jar capers, drained and rinsed
    • 0.25 cup butter
    • fresh basil, Parmesan, for topping

    Instructions

    1. 1

      Preheat oven to 425 degrees. Place all your sheet pan ingredients on a pan. Drizzle with oil, sprinkle with salt. Roast for 20 minutes.

    2. 2

      Meanwhile, cook the pasta according to package directions. Toss with a little butter or olive oil.

    3. 3

      Transfer roasted veggies to a food processor. Add the canned tomatoes, garlic, salt, olives, olive oil, and lemon juice. Pulse until a textured sauce is formed. Taste and adjust and taste some more.

    4. 4

      Toss cooked pasta with sauce. Throw in the capers, butter, and reserved pasta water a little at a time. Toss until it comes together in a very saucy way. Serve with a chef’s touch of fresh basil or Parmesan or whatever else you like on your pasta. Mwah!

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