Meow Recipes: Roasted Tomato Puttanesca

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.

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

Roasted Tomato Puttanesca

Author: Lindsay
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 6-8

Print Recipe

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

Video

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

Notes

The equipment section above contains affiliate links to products we use and love!

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.