The easiest Roasted Tomato Puttanesca with all the silky, all the briney, and all the zippy summer freshness.
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.
And if you’re into this, you’ll also be into these very summer-forward pasta masterpieces:
Check Out Our Video For How To Make Roasted Tomato Puttanesca:
Common Questions About Tomato Puttanesca
Yep! We’d recommend just making sure it’s stored in an airtight container that’s safe for the freezer.
We’d suggest replacing the capers with more olives.
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.
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!
On Your Sheet Pan:
For Your Pasta:
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!