Empty My Fridge
Roasted Tomato Puttanesca
Ingredients
- Cherry tomato12 oz
- Button mushroom · quartered8 oz
- Onion · roughly chopped
- Olive oil4 tbsp
- Salt1 tsp
- Spaghetti1 lb
- Tomato · diced1
- Garlic2 cloves
- Olive · pitted½ cups
- Lemon
- Caper · drained rinsed1
- Butter¼ cups
- Basil
Instructions
- Preheat the oven to 425°F.
- Spread the cherry or grape tomatoes, the quartered mushrooms and the chopped onion on a sheet pan, drizzle with oil, sprinkle with salt, and roast for 20 minutes.
- While the vegetables roast, cook the spaghetti according to the package directions, reserving 1/2 to 1 cup of pasta water. Toss the drained pasta with a little butter or olive oil.
- Transfer the roasted vegetables to a food processor. Add the canned diced tomatoes, garlic, salt, olives, olive oil and lemon juice, and pulse until the sauce is slightly textured. Taste and adjust the seasoning.
- Toss the pasta with the sauce. Add the capers, butter and reserved pasta water a little at a time, tossing until the sauce is loose and saucy.
- Serve topped with basil, Parmesan or other toppings as you like.
Summarized from Pinch of Yum's video. Watch it for the details.
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