Roasted Tomato Puttanesca
Total Time
40 minutes
Prep Time
10 minutes
Cook Time
30 minutes
Rating
4.8 out of 5 stars
(45)
Ingredients
6-8 servings
- 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
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Preparation
Chef’s 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.