Roasted Vegetable Puttanesca Sauce with Pasta
Be sure to save plenty of pasta cooking liquid to thin the sauce to your desired consistency.
Servings: 6 people
Ingredients
- 2 pounds ripe tomatoes cut into 1/2-inch thick slices across the equator
- 1 sweet onion thinly sliced and separated into rings
- 1 head garlic 1/2-inch cut from the top, exposing the cloves
- 1 large eggplant cut into 1-inch cubes, about 1 pound
- 1 pound mushrooms quartered
- 1/2 cup olive oil or more
- salt and freshly ground black pepper
- 1 cup pitted kalamata olives
- 1/4 cup capers drained
- 1 teaspoon crushed red pepper or more
- 28 ounce can or jar crushed tomatoes with liquid
- 1 pound spaghetti or other long pasta I used whole wheat spaghetti
- 1 ounce shaved Parmesan cheese or more
- chopped flat leaf parsley for garnish (optional)
Instructions
- Preheat oven to 375°F.
- Line 2 baking sheets with parchment paper.
- Arrange tomato slices on one baking sheet. Top tomato slices with rings of onion and nestle garlic head, cut side up among them.
- On second baking sheet, arrange eggplant and mushroom pieces in an even layer.
- Season both trays with salt and freshly ground black pepper and drizzle all over with olive oil.
- Add both baking sheets to oven and roast until vegetables are tender and lightly brown, about 1 hour. Rotate baking sheets top to bottom half way through roasting time.
- Remove baking sheets from oven and allow to cool slightly.
- Add roasted vegetables from both baking sheets, along with olives, capers and crushed red pepper to food processor and process to a tapenade consistency. Taste for spice and adjust as needed.
- Add eggplant mixture and crushed tomatoes to a large saucepan and stir to combine. Simmer over low heat, stirring often, until heated through and flavors have melded.
- Meanwhile, put the pasta water on to boil. Cook pasta according to package directions. Drain, reserving 2 cups cooking water.
- In a large serving bowl, toss hot pasta with sauce, adding reserved pasta cooking water as desired until thoroughly combined. (You'll find that the sauce coats the pasta beautifully!)
- Serve topped with parmesan shavings and chopped parsley, if desired.
Nutrition
Calories: 617kcal | Carbohydrates: 85g | Protein: 19g | Fat: 25g | Saturated Fat: 4g | Cholesterol: 3mg | Sodium: 830mg | Potassium: 1421mg | Fiber: 11g | Sugar: 19g | Vitamin A: 1796IU | Vitamin C: 39mg | Calcium: 169mg | Iron: 4mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
