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!
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
- 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!
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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