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

Steps

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Nutrition Facts

Calories

489kcal

24%
Fat

19g

29%
Saturated Fat

5g

25%
Carbohydrates

66g

22%
Fiber

3g

12%
Sugar

4g

8%
Protein

10g

20%
Cholesterol

11mg

3%
Sodium

510mg

21%

Percent Daily Values are based on a 2,000 calorie diet.

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.

Roasted Tomato Puttanesca

Ingredients

On Your Sheet Pan

For Your Pasta

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Notes

Comments

Nutrition Facts