Ingredients
Method
- Preheat oven to 425°F (220°C). On a baking sheet, combine tomatoes, mushrooms, and chopped onion. Drizzle with 1 tbsp olive oil and sprinkle with 1/2 tsp salt. Roast for 20 minutes, until veggies are tender and slightly browned.
- Meanwhile, cook spaghetti according to package directions until al dente. Reserve 1/2 to 1 cup of the pasta water before draining. Toss drained pasta with a little butter or olive oil to prevent sticking.
- Transfer the roasted vegetables to a food processor. Add the canned diced tomatoes, garlic cloves, another 1/2 tsp salt, pitted olives, 1 tbsp olive oil, and a squeeze of lemon juice. Pulse until a textured sauce forms. Taste and adjust seasoning.
- Return the drained pasta to its pot. Add the textured sauce to the pasta. Toss to combine. Stir in butter. Add reserved pasta water, a little at a time, until the sauce is very saucy and coats the pasta beautifully. Serve immediately with fresh basil or Parmesan, if desired.
Notes
- Use ripe, flavorful cherry or grape tomatoes for the best sweetness.
- Don't skip roasting the vegetables; it's key to the sauce's depth.
- Adjust the amount of pasta water to achieve your desired sauce consistency.
- A squeeze of lemon juice at the end brightens all the flavors.
- Don't skip roasting the vegetables; it's key to the sauce's depth.
- Adjust the amount of pasta water to achieve your desired sauce consistency.
- A squeeze of lemon juice at the end brightens all the flavors.