Roasted Tomato Puttanesca

42 reviews / 4.8 average

Tangy, briney, and peak stand-over-the-stove-eating-out-of-the-pan goodness.

This low-key puttanesca is a marriage of steamy, sticky noodles, and a silky, olive-oil-heavy, garlicky sauce made with loads of fresh vegetables (yes, vegetables). A knob of butter gets melted into the noodles / sauce to turn up the sauciness, and then, for its final act, the whole thing gets jazzed up with lemon and capers and maybe olives, if you like. It can be topped with some fresh parsley, but also, a little more lemon, salt, and pepper because no, sorry, we don’t quit.

It’s zippy and buttery and fresh all rolled into one. I love it so much.

Plus! Like all good recipes in my life right now, it’s stupidly easy to make.

First up: roast some veggies.

Ingredients for puttanesca on a sheet pan.

Golden brown = flavor.

Ingredients for puttanesca on a sheet pan.

Now pulse up your veggies with a can of diced tomatoes, some garlic, lemon, and olive oil.

Voila! A chunky, happy, puttanesca sauce.

Puttanesca sauce blended in a food processor.

Toss on noodles, stir in butter and capers, and tinker for flavor.

THE DELICIOUS END.

Roasted tomato puttanesca in a bowl.

It almost makes me a little teary looking at it. Vegetables at their finest, really. It’s so good.

Roasted tomato puttanesca in a bowl.

And if you’re into this, you’ll also be into these very summer-forward pasta masterpieces:

Check Out Our Video For How To Make Roasted Tomato Puttanesca:

Common Questions About Tomato Puttanesca

Can I freeze leftover puttanesca sauce?

Yep! We’d recommend just making sure it’s stored in an airtight container that’s safe for the freezer.

What can I substitute for capers in puttanesca sauce?

We’d suggest replacing the capers with more olives.

Can puttanesca sauce be made vegan?

With our version of puttanesca sauce, you’ll need to replace the butter with olive oil or vegan butter.

With more traditional versions of puttanesca sauce recipes, you’ll need to omit the anchovies as well to make the sauce vegan.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Roasted Tomato Puttanesca


  • Author: Lindsay
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 68 1x

Description

The easiest Roasted Tomato Puttanesca with all the silky, all the briney, and all the zippy summer freshness. Roast up your veggies on a sheet pan, blend into a sauce, and toss it with your noodles. Hello dinner!


Ingredients

Scale

On Your Sheet Pan:

  • 12 ounces cherry or grape tomatoes
  • 8 ounces fresh white button mushrooms, washed and quartered
  • half on an 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

  1. Preheat oven to 425 degrees. Place all your sheet pan ingredients on a pan. Drizzle with oil, sprinkle with salt. Roast for 20 minutes.
  2. Meanwhile, cook the pasta according to package directions. Toss with a little butter or olive oil.
  3. Transfer roasted veggies to a food processor. Add the canned tomatoes, garlic, salt, olives, olive oil, and lemon juice. Pulse until a textured sauce is formed. Taste and adjust and taste some more.
  4. Toss cooked pasta with sauce. Throw in the capers, butter, and reserved pasta water a little at a time. Toss until it comes together in a very saucy way. Serve with a chef’s touch of fresh basil or Parmesan or whatever else you like on your pasta. Mwah!

Equipment

Notes

Olives: I LOVE Castelvetrano olives in this recipe. It can be hard to find them, especially pitted ones, so when you do, STOCK UP! They are so good for this recipe and also for snacking.

Vegan Adaptation: Just omit the butter! You can add some more olive oil in its place to achieve a nice lusciousness.

  • Category: Dinner
  • Method: Roast
  • Cuisine: Italian

Keywords: puttanesca, olives, pasta, pasta recipe, sheet pan puttanesca, sheet pan dinner

Recipe Card powered by Tasty Recipes logo

One More Thing!

This recipe is part of our collection of fresh tomato recipes. Check it out!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

123 Comments

  1. Pinch of Yum Logo
    Stephen Hayes

    Not really a Puttanesca, where are the , anchovies and chilli?and olives are not optional.

  2. Pinch of Yum Logo

    Damn!!! Thats so easy, quick question- we dont get diced tomatoes in a can in India (except for at exchange stores, which is a trouble right now) – can I use fresh tomatoes? I also have tomato paste tubes, will that work?These tomatoes are not cooked right? Thanks!

  3. Pinch of Yum Logo
    Fiona

    Ehhhhh where’s the anchovies? This is just a nice pasta sauce. This is not putanesca

    1. Pinch of Yum Logo
      DNN

      Fiona,

      Why criticize this blog for not having Anchovies? Applaud and support Lindsay for doing the transformation business work and posting another inspiring food blog. C’mon now…be nice. Lindsay deserves it. She puts hard work into her blogs! 🙂

  4. Pinch of Yum Logo
    Jess

    God bless the fact that this is anchovy-free. Adding to next week’s meal plan!! 👏🏻👏🏻

  5. Pinch of Yum Logo
    Kristi

    You must have been in my fridge because I had grape tomatoes and mushrooms I had to use. If it tastes half as good as my kitchen smells right now I will be so impressed

  6. Pinch of Yum Logo
    Miguel Diaz

    I followed the recipe just like indictated and absolutly loved this recipe! I used whole grain pasta. It was simple and easy to make. I have other Puttanesca recipes, but this one is now my favorite, and went straight to my recipe folder.






  7. Pinch of Yum Logo
    Joanne Johnsen

    Oh wow!!! This was the best pasta sauce I’ve ever made. I doubled the cherry tomatoes and skipped the canned. Sooooo so good!






  8. Pinch of Yum Logo
    Ellie

    I love mushrooms, but my husband would not like to know there are mushrooms in this do you have another veggie suggestion?

    1. Pinch of Yum Logo
      Meghan

      Ellie, I used a zucchini roasted with the onions and tomatoes and it added volume to the sauce.

      1. Pinch of Yum Logo
        Ellie

        I wondered about zucchini…I even thought about yellow squash.
        I’ll let you know

        1. Pinch of Yum Logo
          Kate

          I was thinking zucchini as well! My family does not do mushrooms (even if I blended them in a sauce).

  9. Pinch of Yum Logo
    Cara

    This looks so yummy! I’d like to make the sauce ahead of time, how long do you think it will last in the fridge?

    1. Pinch of Yum Logo
      DNN

      Cara,

      I would go along with what Eman said. Roughly about 4 dayish. If you have a YouTube channel, you could show people in homemade videos how you make your sauce and build a nice YouTube subscriber following. The food blogging and food vlogging industry is booming even during the Coronavirus pandemic.

  10. Pinch of Yum Logo
    Allison Mammen

    Saw this in the afternoon, made it in the evening and I cannot tell you how happy it made me! It cleared out the mushrooms in the fridge I had no inspiration for, and some tomatoes as well! I actually had to supplement with some sun-dried tomatoes and it was fantastic. Partner added some mozz cheese we had and loved it as well. This is a new staple in our house for sure. THANK YOU for this one!






  11. Pinch of Yum Logo
    Meghan

    Made this tonight and it was great! Didn’t have mushrooms but used a whole zucchini, sliced and roasted. Awesome!






  12. Pinch of Yum Logo
    Jennifer

    Thanks for this delicious recipe, it was so good and the house smelled amazing while everything was roasting! We used zucchini noodles instead of pasta and it was amazing! Thank you!






  13. Pinch of Yum Logo

    In this lock down i have so much craving of eating something tangy but cant go to outside. I want to prepare by my self at home and i come up with your amazing roasted tomato puttanesca recipe. You have shared really amazing recipe and it looks very delicious as well. I am gonna try this recipe asap. Thanks for sharing.






  14. Pinch of Yum Logo
    LaReesa

    Wow I LOVED this. It was a perfect balance of flavors – tangy, creamy, rich but still light and summery. I will be eating this forever.






  15. Pinch of Yum Logo
    Stephanie

    This was my first time ever trying Puttanesca and it was so good. Also the smell of those mushrooms, tomatoes, and onions roasting OMG 🤤






  16. Pinch of Yum Logo
    Amanda B.

    This post was very insightful! This was a helpful way to learn how to make a healthy, colorful and nutritious meal.