Roasted Tomato Puttanesca
This Roasted Tomato Puttanesca is a vibrant, flavor-packed pasta dish made with oven-roasted cherry tomatoes, mushrooms, garlic, and olives, blended into a rich sauce. Tossed with spaghetti, butter, capers, and a squeeze of lemon, it’s a bold yet comforting recipe that’s perfect for weeknight dinners or special occasions.
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.