The easiest Roasted Tomato Puttanesca with all the silky, all the briney, and all the zippy summer freshness.
Roasted Tomato Puttanesca
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I love this twist on puttanesca. Roasting the tomatoes gives such a great roasty flavor that compliments the brininess of the capers. Overall a great dish!
Tangy, briney, and peak stand-over-the-stove-eating-out-of-the-pan goodness.
This low-key puttanesca is a marriage of steamy, sticky noodles, and a silky, olive-oil-heavy, garlicky sauce made with loads of fresh vegetables (yes, vegetables). A knob of butter gets melted into the noodles / sauce to turn up the sauciness, and then, for its final act, the whole thing gets jazzed up with lemon and capers and maybe olives, if you like. It can be topped with some fresh parsley, but also, a little more lemon, salt, and pepper because no, sorry, we don’t quit.
It’s zippy and buttery and fresh all rolled into one. I love it so much.
Plus! Like all good recipes in my life right now, it’s stupidly easy to make.
First up: roast some veggies.
Golden brown = flavor.
Now pulse up your veggies with a can of diced tomatoes, some garlic, lemon, and olive oil.
Voila! A chunky, happy, puttanesca sauce.
Toss on noodles, stir in butter and capers, and tinker for flavor.
THE DELICIOUS END.
It almost makes me a little teary looking at it. Vegetables at their finest, really. It’s so good.
Click here to see the step-by-step web story instructions for this recipe!
And if you’re into this, you’ll also be into these very summer-forward pasta masterpieces:
- Instant Pot Chicken Cacciatore
- Farmer’s Market Pasta with Walnut Pesto
- The Best Easy Italian Pasta Salad
- Garlic Basil Chicken with Tomato Butter Sauce
- Healthy Baked Pesto Rigatoni
Check Out Our Video For How To Make Roasted Tomato Puttanesca:
Common Questions About Tomato Puttanesca
Can I freeze leftover puttanesca sauce?
Yep! We’d recommend just making sure it’s stored in an airtight container that’s safe for the freezer.
What can I substitute for capers in puttanesca sauce?
We’d suggest replacing the capers with more olives.
Can puttanesca sauce be made vegan?
With our version of puttanesca sauce, you’ll need to replace the butter with olive oil or vegan butter.
With more traditional versions of puttanesca sauce recipes, you’ll need to omit the anchovies as well to make the sauce vegan.
Roasted Tomato Puttanesca
- Total Time: 40 minutes
- Yield: 6-8 1x
Description
The easiest Roasted Tomato Puttanesca with all the silky, all the briney, and all the zippy summer freshness. Roast up your veggies on a sheet pan, blend into a sauce, and toss it with your noodles. Hello dinner!
Ingredients
Scale
On Your Sheet Pan:
- 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
For Your Pasta:
- 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!
Equipment
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Notes
Olives: I LOVE Castelvetrano olives in this recipe. It can be hard to find them, especially pitted ones, so when you do, STOCK UP! They are so good for this recipe and also for snacking.
Vegan Adaptation: Just omit the butter! You can add some more olive oil in its place to achieve a nice lusciousness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roast
- Cuisine: Italian
Keywords: puttanesca, olives, pasta, pasta recipe, sheet pan puttanesca, sheet pan dinner
One More Thing!
This recipe is part of our collection of fresh tomato recipes. Check it out!
Filed Under: All Recipes Dairy-Free Dinner Healthy Lemon Main Dishes Pasta Quick and Easy Recipes Sauces Sheet Pan Spring Tomato Vegetarian
May 18, 2020
Nice to meet you!
I’m Lindsay and I ♡ FOOD. I used to be a teacher, and now making food and writing about it online is my full-time job. I love talking with people about food, and I'm so glad you're here.
Did you make a recipe? Tag @savorysojourn on Instagram so we can find you!
This looks insanely good – puttanesca is such an underrated way to eat pasta!
Enjoy, Kelly!
This recipe was great!! I have some extra sauce leftover, can I freeze it?
We’re guessing that should work just fine. So glad you enjoyed this, Ashley!
I must admit that I’ve never heard of Puttanesca before. But it certainly looks good! 🙂
Not really a Puttanesca, where are the , anchovies and chilli?and olives are not optional.
Damn!!! Thats so easy, quick question- we dont get diced tomatoes in a can in India (except for at exchange stores, which is a trouble right now) – can I use fresh tomatoes? I also have tomato paste tubes, will that work?These tomatoes are not cooked right? Thanks!
Yep! Fresh tomatoes will work here. 😊
It’s difficult for me to find capers in my town, what can I use as a substitute for capers? Thank you.
You can just omit the capers and/or add in extra olives. 🙂
Ehhhhh where’s the anchovies? This is just a nice pasta sauce. This is not putanesca
Fiona,
Why criticize this blog for not having Anchovies? Applaud and support Lindsay for doing the transformation business work and posting another inspiring food blog. C’mon now…be nice. Lindsay deserves it. She puts hard work into her blogs! 🙂
God bless the fact that this is anchovy-free. Adding to next week’s meal plan!! 👏🏻👏🏻
You must have been in my fridge because I had grape tomatoes and mushrooms I had to use. If it tastes half as good as my kitchen smells right now I will be so impressed
I followed the recipe just like indictated and absolutly loved this recipe! I used whole grain pasta. It was simple and easy to make. I have other Puttanesca recipes, but this one is now my favorite, and went straight to my recipe folder.
Glad you enjoyed it, Miguel!
Oh wow!!! This was the best pasta sauce I’ve ever made. I doubled the cherry tomatoes and skipped the canned. Sooooo so good!
Glad you enjoyed this, Joanne!
I love mushrooms, but my husband would not like to know there are mushrooms in this do you have another veggie suggestion?
You could just omit them altogether.
Ellie, I used a zucchini roasted with the onions and tomatoes and it added volume to the sauce.
I wondered about zucchini…I even thought about yellow squash.
I’ll let you know
I was thinking zucchini as well! My family does not do mushrooms (even if I blended them in a sauce).
Looks so tasty!
Good to know that works too! It was perfect the first time. I learn so much from you as well! Wow great post.
This looks so yummy! I’d like to make the sauce ahead of time, how long do you think it will last in the fridge?
We’d guess it’d be best for about 4 days or so.
Hi Eman, I left a question on this post the day this recipe was published. Can you please look into it, as I really look forward to making this today/ tomorrow. Thanks!
👍
Cara,
I would go along with what Eman said. Roughly about 4 dayish. If you have a YouTube channel, you could show people in homemade videos how you make your sauce and build a nice YouTube subscriber following. The food blogging and food vlogging industry is booming even during the Coronavirus pandemic.
Saw this in the afternoon, made it in the evening and I cannot tell you how happy it made me! It cleared out the mushrooms in the fridge I had no inspiration for, and some tomatoes as well! I actually had to supplement with some sun-dried tomatoes and it was fantastic. Partner added some mozz cheese we had and loved it as well. This is a new staple in our house for sure. THANK YOU for this one!
Glad you both enjoyed this, Allison!
Made this tonight and it was great! Didn’t have mushrooms but used a whole zucchini, sliced and roasted. Awesome!
Yummy!
I made this tonight and it was sooo good. Thank you!!
Glad you enjoyed this, Alina!
Thanks for this delicious recipe, it was so good and the house smelled amazing while everything was roasting! We used zucchini noodles instead of pasta and it was amazing! Thank you!
This would be so yummy with zucchini noodles. Yum!
Hi did you cook the sauce after you post it in the food processor?
You can warm it up in a skillet if you’d like, but we just tossed the cooked pasta with the sauce straight from the food processor.
In this lock down i have so much craving of eating something tangy but cant go to outside. I want to prepare by my self at home and i come up with your amazing roasted tomato puttanesca recipe. You have shared really amazing recipe and it looks very delicious as well. I am gonna try this recipe asap. Thanks for sharing.
Loved this! It’s a hit with my fam and I’ve had to make it three times already! I’m from The Happy Health Store a new a online health store. We are doing free shipping all across the US at the moment if you fancy a browse! https://thehappyhealthstore.com/
I love this twist on puttanesca. Roasting the tomatoes gives such a great roasty flavor that compliments the brininess of the capers. Overall a great dish!
So happy to hear this, Jacob!
Wow I LOVED this. It was a perfect balance of flavors – tangy, creamy, rich but still light and summery. I will be eating this forever.
So glad you enjoyed this, LaReesa!
Loved this dish so much! Made it vegan (easily) by just making the sub to vegan butter and it tasted great!
Glad you enjoyed this, Jessica! Thanks for the comment!
This was my first time ever trying Puttanesca and it was so good. Also the smell of those mushrooms, tomatoes, and onions roasting OMG 🤤
Glad you enjoyed this, Stephanie!
This post was very insightful! This was a helpful way to learn how to make a healthy, colorful and nutritious meal.