If you’re craving a pasta dish that’s equal parts bold, tangy, and comforting, this Roasted Tomato Puttanesca is just the ticket. With juicy roasted tomatoes, briny capers, olives, garlic, and a bright squeeze of lemon, every bite is layered with flavor. It’s the kind of meal that feels gourmet but comes together easily on a weeknight.
What I especially love about this dish is how roasting the vegetables transforms them into something rich and savory, giving the sauce incredible depth. Tossed with spaghetti and finished with butter, Parmesan, and fresh basil, it’s pasta perfection in under an hour.
Why You’ll Love This Roasted Tomato Puttanesca
- Weeknight friendly: Simple steps, minimal prep, and pantry staples do the heavy lifting.
- Packed with flavor: Roasted veggies, capers, olives, lemon juice, and garlic create a bold Mediterranean-inspired sauce.
- Versatile: Works with spaghetti, linguine, or even gluten-free pasta.
- Restaurant worthy: Fancy enough for guests, yet cozy enough for a quiet night in.
Ingredients You’ll Need
On Your Sheet Pan:
- 12 ounces cherry or grape tomatoes; sweet and perfect for roasting.
- 8 ounces white button mushrooms; quartered for a meaty bite.
- ½ onion; roughly chopped, adds flavor and depth.
- 1 tablespoon olive oil; for roasting.
- ½ teaspoon salt; to bring everything together.
For Your Pasta:
- 1 pound spaghetti; or pasta of your choice. Reserve ½–1 cup pasta water.
- 1 (14-ounce) can diced tomatoes; creates the base of the sauce.
- 2 cloves garlic; because pasta without garlic just isn’t right.
- ½ teaspoon salt; for balance.
- ½ cup pitted olives (optional); for a salty, briny punch.
- 3 tablespoons olive oil; silky richness.
- Juice of 1 lemon; fresh, bright, and zesty.
- 1 (2-ounce) jar capers, drained and rinsed; signature puttanesca ingredient.
- ¼ cup butter; makes the sauce luxuriously smooth.
- Fresh basil & Parmesan; the perfect finishing touch.
Step by Step Instructions
1Roast the Veggies: Preheat oven to 425°F. Spread the cherry tomatoes, mushrooms, and onion on a sheet pan. Drizzle with olive oil and sprinkle with salt. Roast for about 20 minutes, until the tomatoes burst and the veggies caramelize.
2Cook the Pasta: Meanwhile, cook spaghetti according to package directions until al dente. Drain, but don’t forget to reserve ½–1 cup of pasta water. Toss pasta with a touch of olive oil or butter to keep it from sticking.
3Make the Sauce: Transfer roasted veggies to a food processor. Add canned tomatoes, garlic, salt, olives, olive oil, and lemon juice. Pulse until a chunky, textured sauce forms. Taste, adjust seasoning, and taste again!
4Bring It All Together: Toss the cooked pasta with your roasted tomato sauce. Add in capers, butter, and a splash of reserved pasta water at a time, mixing until everything comes together into a glossy, saucy pasta.
5Finish & Serve: Top with fresh basil leaves, a sprinkle of Parmesan, or even red pepper flakes if you like a little heat. Serve immediately and enjoy!
Recipe Tips & Variations
- Make it spicy: Add a pinch of red pepper flakes to the sauce for heat.
- Go gluten free: Use gluten free spaghetti or even zucchini noodles.
- Add protein: Toss in grilled chicken, shrimp, or even a can of tuna for extra heartiness.
- Meal prep friendly: The sauce can be made ahead and stored in the fridge for up to 3 days.
What to Serve With Roasted Tomato Puttanesca
This pasta shines on its own, but you can make it a full Italian inspired dinner by serving it with:
- Garlic bread (for soaking up all that delicious sauce)
- Simple side salad with balsamic vinaigrette
- A glass of red wine like Chianti or Pinot Noir
Roasted Tomato Puttanesca
Ingredients
On Your Sheet Pan:
- 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
For Your Pasta:
- 1 pound spaghetti reserve 1/2 to 1 cup pasta water
- 1 14-ounce can diced tomatoes
- 2 cloves garlic
- 1/2 teaspoon salt
- 1/2 cup pitted olives optional
- 3 tablespoons olive oil
- Juice of 1 lemon
- 1 2-ounce jar capers, drained and rinsed
- 1/4 cup butter
- Fresh basil Parmesan, for topping
Instructions
- Preheat oven to 425°F (220°C). Place cherry tomatoes, mushrooms, and onion on a sheet pan. Drizzle with olive oil and sprinkle with salt. Roast for 20 minutes.
- While vegetables are roasting, cook pasta according to package directions. Reserve 1/2 to 1 cup pasta water and toss pasta lightly with butter or olive oil.
- Transfer roasted vegetables to a food processor. Add diced tomatoes, garlic, salt, olives, olive oil, and lemon juice. Pulse until a textured sauce forms. Taste and adjust seasoning.
- Toss cooked pasta with the sauce. Add capers, butter, and reserved pasta water a little at a time until the pasta is glossy and saucy.
- Serve warm topped with fresh basil, Parmesan, or your favorite garnishes.
Notes
- If you prefer a smoother sauce, blend longer until creamy.
- Adjust lemon juice and salt to taste depending on your preference.
- Great with crusty bread and a side salad.
