Roasted Tomato Puttanesca

Nguyên liệu

• 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

Cách làm

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!