Preheat your oven to 400°F (200°C). Gather your ingredients and prepare a large sheet pan.

Combine halved tomatoes, whole garlic cloves, and diced vegetables on the sheet pan. Drizzle with olive oil, seasoning with salt and pepper, and spread evenly.

Roast the vegetables for about 30 minutes, until tomatoes soften and skins blister.

Remove the pan from the oven, allow cooling, then transfer the vegetables to a food processor and pulse until chunky yet combined.

In a large pot, bring salted water to a boil and cook your pasta according to package instructions. Reserve a cup of pasta water before draining.

Toss the hot pasta with the roasted tomato sauce, add butter (or olive oil), then fold in capers and olives.

Taste and adjust seasoning with fresh lemon juice, salt, and pepper as needed.

Serve hot, garnished with freshly chopped parsley or basil.