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Roasted Tomato Puttanesca

Blossom Lady
Apr 13, 2024 01:30 PM
Roasted Tomato Puttanesca

The easiest Roasted Tomato Puttanesca with all the silky, all the briney, and all the zippy summer freshness.

Tangy, briney, and peak stand-over-the-stove-eating-out-of-the-pan goodness.

This low-key puttanesca is a marriage of steamy, sticky noodles, and a silky, olive-oil-heavy, garlicky sauce made with loads of fresh vegetables (yes, vegetables). A knob of butter gets melted into the noodles / sauce to turn up the sauciness, and then, for its final act, the whole thing gets jazzed up with lemon and capers and maybe olives, if you like. It can be topped with some fresh parsley, but also, a little more lemon, salt, and pepper because no, sorry, we don’t quit.

It’s zippy and buttery and fresh all rolled into one. I love it so much.

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
Total Time:
40 minutes
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