Roasted Tomato Puttanesca
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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.
Recipe Options
Ingredients
Servings:
6
Scale:
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6
On Your Sheet Pan
For Your Pasta
Steps
1
Preheat oven to 425 degrees. Place all your sheet pan ingredients on a pan. Drizzle with oil, sprinkle with salt. Roast for 20 minutes.
2
Meanwhile, cook the pasta according to package directions. Toss with a little butter or olive oil.
3
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.
4
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!
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.
Vegan Adaptation: Just omit the butter! You can add some more olive oil in its place to achieve a nice lusciousness.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
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Calories489kcal
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Fat19g
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Saturated Fat5g
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Carbohydrates66g
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Fiber3g
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Sugar4g
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Protein10g
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Cholesterol11mg
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Sodium510mg
Percent Daily Values are based on a 2,000 calorie diet.