Here’s a super simple way to whip up a delicious Roasted Tomato Puttanesca that’s bursting with fresh, zesty flavors. Just grab your veggies, roast them on a sheet pan, blend them into a sauce, and mix it with your pasta. Let’s get cooking!
What You’ll Need:
For the Roasted Veggies:
- 12 ounces of cherry or grape tomatoes
- 8 ounces of fresh white button mushrooms, quartered
- Half an onion, roughly chopped
- 1 tablespoon of olive oil
- 1/2 teaspoon of salt
For the Pasta:
- 1 pound of spaghetti (keep 1/2 to 1 cup of the pasta water after cooking)
- 1 can (14 ounces) of diced tomatoes
- 2 cloves of garlic
- 1/2 teaspoon of salt
- 1/2 cup of pitted olives (optional but recommended)
- 3 tablespoons of olive oil
- Juice of 1 lemon
- 1 jar (2 ounces) of capers, drained and rinsed
- 1/4 cup of butter
- Fresh basil and Parmesan cheese for topping
Instructions:
-
Preheat your oven to 425 degrees. Toss the tomatoes, mushrooms, and onion with olive oil and salt on a sheet pan. Roast them for about 20 minutes until they’re nicely caramelized.
-
Cook your spaghetti according to the package instructions. A little tip: toss it with some butter or olive oil after draining to keep it from sticking.
-
Blend the sauce: Once your veggies are roasted, transfer them to a food processor. Add the canned tomatoes, garlic, salt, olives, olive oil, and lemon juice. Pulse everything until you get a nicely textured sauce. Don’t forget to taste and adjust the seasoning!
-
Combine everything: Toss the cooked pasta with your homemade sauce. Add the capers and butter, and gradually mix in the reserved pasta water to get the perfect saucy consistency.
-
Serve it up: Finish off with a sprinkle of fresh basil, some grated Parmesan, or whatever you love on your pasta.
And there you have it—a quick, easy, and utterly delicious dinner that’s perfect for any night of the week. Enjoy your meal!
