Serves:
6-8 people
Cooking Time:
10 minutes
Ingredients
- 12 ounces cherry or grape tomatoes
- 8 ounces fresh white button mushrooms, washed and quartered
- 1/2 onion, roughly chopped
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 pound spaghetti (reserve 1/2 to 1 cup pasta water)
- 114-ounce can diced tomatoes
- 2 cloves garlic
- 1/2 teaspoon salt
- 3 tablespoons olive oil
- Juice of 1 lemon- I put juice of lime
- 12-ounce jar capers, drained and rinsed
- 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 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 sauce way. Serve with fresh basil or Parmesan or whatever else you like on your pasta.
