Featured comment
I love this twist on puttanesca. Roasting the tomatoes gives such a great roasty flavor that compliments the brininess of the capers. Overall a great dish!
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.
Golden brown = flavor.
Now pulse up your veggies with a can of diced tomatoes, some garlic, lemon, and olive oil.
Voila! A chunky, happy, puttanesca sauce.
Toss on noodles, stir in butter and capers, and tinker for flavor.
THE DELICIOUS END.
It almost makes me a little teary looking at it. Vegetables at their finest, really. It’s so good.
Click here to see the step-by-step web story instructions for this recipe!
And if you’re into this, you’ll also be into these very summer-forward pasta masterpieces:
- Instant Pot Chicken Cacciatore
- Farmer’s Market Pasta with Walnut Pesto
- The Best Easy Italian Pasta Salad
- Garlic Basil Chicken with Tomato Butter Sauce
- Healthy Baked Pesto Rigatoni
Check Out Our Video For How To Make Roasted Tomato Puttanesca:
Common Questions About Tomato Puttanesca
Yep! We’d recommend just making sure it’s stored in an airtight container that’s safe for the freezer.
We’d suggest replacing the capers with more olives.
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.
Roasted Tomato Puttanesca
- Total Time: 40 minutes
- Yield: 6-8 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
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
- Preheat oven to 425 degrees. Place all your sheet pan ingredients on a pan. Drizzle with oil, sprinkle with salt. Roast for 20 minutes.
- Meanwhile, cook the pasta according to package directions. Toss with a little butter or olive oil.
- 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.
- 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
Buy Now → 
Buy Now → 
Buy Now → 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.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roast
- Cuisine: Italian
Keywords: puttanesca, olives, pasta, pasta recipe, sheet pan puttanesca, sheet pan dinner
One More Thing!
This recipe is part of our collection of fresh tomato recipes. Check it out!
I really want to make this! 12 ounces seems like a lot of capers. Is that correct? I feel like they usually come in much smaller jars. Thanks!
This is the most amazing and delicious sauce….i could eat it everyday! Definitely on repeat at our house💣
This was so delicious and incredibly easy!! Was asked by the family to put it into rotation, the best compliment they give!
We made this tonight and it was very good! I don’t usually like cooked mushrooms, but you wouldn’t even know they were there. Definitely will be making it again!
When do you add the capers? I don’t see that in the recipe. Thank you.
Hi Mandy! Check out step 4 in the recipe card.
I’ve made this several times and LOVE it! The only thing I do differently is roast the garlic cloves (with papery covering intact) with the tomatoes, onions and mushrooms. Seems to deepen the flavor a little. Thanks for a family favorite.
So glad it’s been a hit with your family, Melissa!
My husband and I just loved this recipe! It was light but filling at the same time. I loved making it because it was relatively easy. This is definitely going to become a staple in our house. Thanks for a great recipe!
Love hearing that, Dani!
Your recipes never disappoint! I didn’t have olives or capers and this was still deeeelish! Thank you!
Glad to hear it!
I’m a big lover of pasta and I’m always looking for new methods to cook it. I’m going to try this one tonight. Thank you Lindsay!
Enjoy!
This was absolutely delicious
This was amazing!
Loved this dish so much
This was absolutely delicious. I like this better with the cherry tomatoes than using the sauce.
Astonishingly good! I made the sauce earlier in the day, which gave it time for the flavors to develop and meld together, and it made getting it to the dinner table super quick and easy when the time came. I served it with salad and garlic knots (made from grocery store pizza dough, melted butter/salt/garlic) and the family loved it!… Even the picky eaters.
Glad you enjoyed this, Brynn!
This pasta dish is remarkably delicious! Even my daughter who doesn’t like mushrooms, olives, or capers (MAIN ingredients in here!) LOVED it.
Did you guys try it?
Don’t miss this posts. It is great.
Oh wow!!! This was the best pasta sauce I’ve ever made. I doubled the cherry tomatoes and skipped the canned. Sooooo so good!
no doubt superb recipe i am user of https://recipesgear.com/ but its really superb
Super Recipes Thank You
Visit our Cooking Blog and Support us
http://www.vasanthavantalu.online/
Neither of us liked this sauce. I like the idea but not the taste. Followed the recipe exactly and we must just not like the flavors that the olives and capers imparts. Won’t be repeating.
yum! added anchovies to the food processor mix for a little salt and umami, tasted before adding a dash more salt. so easy and so good!
Yum! Thanks for sharing, Sarah!
awwwuuuu this looks so yummy im loving this recipe already
So easy. So good. I made it as shown and didn’t make any changes. 😊
Glad to hear you enjoyed this, Katrina!
Wow! Quick and tasty!
Herlloo