Roasted Tomato Puttanesca

Roasted tomato puttanesca in a bowl.

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.

Plus! Like all good recipes in my life right now, it’s stupidly easy to make.

First up: roast some veggies.

Ingredients for puttanesca on a sheet pan.

Golden brown = flavor.

Ingredients for puttanesca on a sheet pan.

Now pulse up your veggies with a can of diced tomatoes, some garlic, lemon, and olive oil.

Voila! A chunky, happy, puttanesca sauce.

Puttanesca sauce blended in a food processor.

Toss on noodles, stir in butter and capers, and tinker for flavor.

THE DELICIOUS END.

Roasted tomato puttanesca in a bowl.

It almost makes me a little teary looking at it. Vegetables at their finest, really. It’s so good.

Roasted tomato puttanesca in a bowl.

Click here to see the step-by-step web story instructions for this recipe!

And if you’re into this, you’ll also be into these very summer-forward pasta masterpieces:

Check Out Our Video For How To Make Roasted Tomato Puttanesca:

Common Questions About Tomato Puttanesca

Can I freeze leftover puttanesca sauce?

Yep! We’d recommend just making sure it’s stored in an airtight container that’s safe for the freezer.

What can I substitute for capers in puttanesca sauce?

We’d suggest replacing the capers with more olives.

Can puttanesca sauce be made vegan?

With our version of puttanesca sauce, you’ll need to replace the butter with olive oil or vegan butter.

With more traditional versions of puttanesca sauce recipes, you’ll need to omit the anchovies as well to make the sauce vegan.

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Pasta puttanesca in a white bowl.

Roasted Tomato Puttanesca


  • Author: Lindsay
  • Total Time: 40 minutes
  • Yield: 6-8

Description

The easiest Roasted Tomato Puttanesca with all the silky, all the briney, and all the zippy summer freshness. Roast up your veggies on a sheet pan, blend into a sauce, and toss it with your noodles. Hello dinner!


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

Instructions

  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!

Equipment

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.

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Dinner
  • Method: Roast
  • Cuisine: Italian

Keywords: puttanesca, olives, pasta, pasta recipe, sheet pan puttanesca, sheet pan dinner

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One More Thing!

This recipe is part of our collection of fresh tomato recipes. Check it out!

The post Roasted Tomato Puttanesca appeared first on Pinch of Yum.

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