Roasted Tomato Puttanesca
Ingredients
- 12 ounces 12 ounces cherry or grape tomatoes
- 8 ounces 8 ounces fresh white button mushrooms , washed and quartered
- onion half on an , roughly chopped
- 1 tablespoon 1 tablespoon olive oil
- 1/2 teaspoon 1/2 teaspoon salt
- 11/21 spaghetti pound (reserve 1/2 to 1 cup pasta water)
- 1 diced tomatoes 14-ounce can
- 2 garlic cloves
- 1/2 teaspoon 1/2 teaspoon salt
- 1/2 cup 1/2 cup pitted olives (optional)
- 3 tablespoons 3 tablespoons olive oil
- 1 lemon juice of
- 1 jar capers 2-ounce , drained and rinsed
- 1/4 cup 1/4 cup butter
- fresh basilParmesan , , for topping
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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!
Source
Original recipe: View Original
