Roasted Tomato Puttanesca

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.

• 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

• 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