Roasted Tomato Puttanesca Recipe – Pinch of Yum
click here to Pin this recipeTangy, 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.
Golden brown = flavor.
Now pulse up your veggies with a can of diced tomatoes, some garlic, lemon, and olive oil.
Voila! A chunky, happy, puttanesca sauce.
Toss on noodles, stir in butter and capers, and tinker for flavor.
THE DELICIOUS END.
It almost makes me a little teary looking at it. Vegetables at their finest, really. It’s so good.
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:
Roasted Tomato Puttanesca
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 6–8 1x
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!
Scale
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
Notes
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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.
- Category: Dinner
- Method: Roast
- Cuisine: Italian
Keywords: puttanesca, olives, pasta, pasta recipe, sheet pan puttanesca, sheet pan dinner
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