Roasted Tomato Puttanesca

  • 12 ounces cherry or grape tomatoes
  • 8 ounces fresh white button mushrooms, washed and quartered
  • 1/2 onion, roughly chopped
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • For Your Pasta:
  • 1 pound spaghetti (reserve 1/2 to 1 cup pasta water)
  • 114-ounce can diced tomatoes
  • 2 cloves garlic
  • 1/2 teaspoon salt
  • 3 tablespoons olive oil
  • Juice of 1 lemon- I put juice of lime
  • 12-ounce jar capers, drained and rinsed
  • Fresh basil, Parmesan, for topping
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 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 sauce way. Serve with fresh basil or Parmesan or whatever else you like on your pasta.