Roasted Tomato Puttanesca


6-8 People

Prep Time

30 Minutes

Cooking Time

10 Minutes

Total Time

40 Minutes

  • 12 ounces cherry or grape tomatoes

  • 8 ounces fresh white button mushrooms, washed and quartered

  • 1/2 onion, roughly chopped

  • 1 tablespoon olive oil

  • 1/2 teaspoon salt

  • 1/2 teaspoon black pepper

  • For Your Pasta:
  • 1 pound spaghetti (reserve 1/2 to 1 cup pasta water)

  • 114-ounce can diced tomatoes

  • 2 cloves garlic

  • 1/2 teaspoon salt

  • 3 tablespoons olive oil

  • Juice of 1 lemon- I put juice of lime

  • 12-ounce jar capers, drained and rinsed

  • Fresh basil, Parmesan, for topping

    Related recipes

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

    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. 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 sauce way. Serve with fresh basil or Parmesan or whatever else you like on your pasta.

    There are no reviews yet. Be the first one to write one.