roasted tomato
A savory and vibrant Roasted Tomato Puttanesca with roasted grape tomatoes, mushrooms, and a zesty lemon finish. Perfect for a quick and delicious sheet pan pasta dinner.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 12 ounces grape tomatoes
- 8 ounces white button mushrooms washed and quartered
- 0.5 each onion roughly chopped
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 1 pound spaghetti reserve 0.5 to 1 cup pasta water
- 14 ounces diced tomatoes canned
- 2 cloves garlic
- 0.5 teaspoon salt
- 0.5 cup pitted olives optional
- 3 tablespoons olive oil
- 1 each lemon juiced
- 2 ounces capers drained and rinsed
- 0.25 cup butter
- fresh basil for topping
- Parmesan cheese for topping
Instructions
Preparation Steps
- Preheat oven to 425°F. Place grape tomatoes, mushrooms, and onion on a sheet pan. Drizzle with 1 tablespoon olive oil and sprinkle 0.5 teaspoon of salt. Roast for 20 minutes until vegetables are tender and slightly caramelized.
- Meanwhile, cook the spaghetti according to package directions until al dente. Drain, reserving 0.5 to 1 cup of pasta water, and toss pasta with a little butter or olive oil to prevent sticking.
- Transfer the roasted vegetables to a food processor. Add the canned diced tomatoes, garlic, 0.5 teaspoon salt, pitted olives, 3 tablespoons olive oil, and lemon juice. Pulse until a textured sauce forms. Adjust seasoning to taste.
- Toss the cooked pasta with the roasted tomato sauce. Stir in capers, butter, and reserved pasta water gradually until sauce is smooth and coats pasta well. Serve topped with fresh basil and Parmesan cheese.
Notes
This roasted tomato puttanesca is a fantastic way to enjoy a quick sheet pan meal with vibrant flavors. For a vegan version, substitute the butter with olive oil or vegan butter. Enjoy fresh or store leftovers in an airtight container in the fridge.