Roasted Tomato Puttanesca

• cherry or grape tomatoes↗12 ounce
• fresh white button mushrooms, washed and quartered↗8 ounce
• half on an onion, roughly chopped
• olive oil↗1 tablespoon
• salt↗0.5 teaspoon
• spaghetti (reserve 1/2 to 1 cup pasta water)↗1
• can diced tomatoes1
• cloves garlic↗2
• salt↗0.5 teaspoon
• pitted olives↗0.5 cup
• olive oil↗3 tablespoon
• juice of 1 lemon↗
• jar capers, drained and rinsed↗1
• butter↗0.25 cup
• fresh basil, Parmesan, for topping↗

Step-by-step instructions

1. 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. 2

   Meanwhile, cook the pasta according to package directions. Toss with a little butter or olive oil.

3. 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. 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!