Roasted Tomato Puttanesca
Roast up your Veggies, blend into a Sauce and toss it with your pasta. Hello Dinner!
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Description
Roast up your Veggies, blend into a Sauce and toss it with your pasta. Hello Dinner!
Ingredients
- 350g/12.3oz Cherry Tomatoes (Whole)
- 250g/8.8oz Mushrooms (Quartered)
- ½ Onion (Roughly Chopped)
- 1 Tbsp Olive Oil
- 1 Tsp Salt
- 450g/16oz Spaghetti (Reserve 1/2 Cup Pasta Water)
- 400g/14.1oz Tin Tomatoes (Chopped)
- 2 Cloves Garlic (Roughly Chopped)
- ½ Tsp Salt
- ½ Cup Olives (Pitted)
- 3 Tbsp Olive Oil
- 1 Lemon (Juice only)
- 50g/1.76oz Butter
- Capers
- Black Olives
- Basil (Fresh)
Roasted Vegetables:
For Your Pasta:
Pasta Topping
Method:
Place the whole cherry tomatoes, mushrooms and chopped onions on a tray baking dish. Drizzle with oil, sprinkle with salt, mix together and roast for 20 minutes.
When ready transfer to a food processor and add the chopped tomatoes, garlic, salt, olives, olive oil and lemon juice. Pulse until a textured sauce is formed.
Toss cooked pasta with sauce, add in capers, butter, black olives and reserved pasta water a little at a time until it comes to a saucy way, then stir in chopped fresh basil to your liking.
Serve with Parmesan cheese and extra chopped fresh basil on top.