Roasted Tomato Puttanesca

• portions: 6 servings
• temps actif: 10 minutes
• temps total: 40 minutes

Ingrédients

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

Instructions

Preheat oven to 425 degrees. Place all your sheet pan ingredients on a pan. Drizzle with oil, sprinkle with salt. Roast for 20 minutes.

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

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.

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!

Nutrition

• Calories: 354
• Lipides Totaux: 14 g
• Lipides Saturés: 4.8 g
• Acides Gras Trans: 0 g
• Cholestérol: 15.3 mg
• Sodium: 571 mg
• Glucides Totaux: 49.5 g
• Fibres Diététiques: 3.5 g
• Sucres Totaux: 5.4 g
• Protéines: 9.5 g