Ingredients
- 12 oz cherry or grape tomatoes
- 8 oz fresh white button mushrooms
- half on an onion
- 1 tbsp olive oil
- 1/2 tsp salt
- 1 lb spaghetti
- 1 cans (14 oz) diced tomatoes
- 2 cloves garlic
- 1/2 tsp salt
- 1/2 cup pitted olives (optional)
- 3 tbsp olive oil
- 1 lemon
- 1 jars (2 oz) capers
- 1/4 cup butter
- fresh basil (optional)
Steps
- Heat the oven to 425 F and toss the tomatoes, mushrooms, onion, one tablespoon oil, and salt on a baking sheet.
- Roast the vegetables for 15 minutes, stirring once, until the tomatoes soften and the mushrooms brown.
- Boil a large pot of salted water, cook the spaghetti until tender, and drain it.
- Heat three tablespoons oil in a large skillet, then cook the garlic for one minute.
- Add the diced tomatoes, capers, lemon juice, olives, butter, and remaining salt, then simmer for eight minutes.
- Toss the spaghetti with the sauce and roasted vegetables, then stir in the basil if using.
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