Here’s a super simple way to whip up a delicious Roasted Tomato Puttanesca that’s bursting with all the fresh, zesty flavors of summer. Just toss some cherry tomatoes, quartered white mushrooms, and chopped onion with olive oil and salt on a sheet pan and roast them until everything’s nicely caramelized. This forms the base of your sauce.
While your veggies are roasting, boil up some spaghetti. Once the veggies are done, blend them with a can of diced tomatoes, a couple of cloves of garlic, a dash more salt, some olives (if you like them), a good glug of olive oil, and the juice of a lemon to get a rich, chunky sauce. Give it a taste and tweak it until it’s just right.
Mix this vibrant sauce with your cooked pasta, adding capers and butter for an extra silky texture. If the sauce feels too thick, loosen it with some of the pasta water you saved. Top it off with fresh basil or a sprinkle of Parmesan cheese to make it extra special. There you have it—dinner is served! Enjoy this hearty, flavorful dish that brings a touch of Italian flair to your table.
