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

617kcal

30%
Fat

22g

33%
Saturated Fat

7g

35%
Carbohydrates

85g

28%
Fiber

9g

36%
Sugar

14g

28%
Protein

19g

38%
Cholesterol

24mg

8%
Sodium

1,160mg

48%

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