Roasted Tomato Puttanesca

Name: Roasted Tomato Puttanesca
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
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

Prep Time

10m

Cook Time

30m

Total Time

40m

This Roasted Tomato Puttanesca recipe combines slow-roasted cherry tomatoes, mushrooms, and onion with canned tomatoes, garlic, olives, capers, and spaghetti for an irresistible and tangy pasta dish. Top it off with fresh basil and Parmesan for a burst of flavor.