Roasted Tomato Spaghetti

Roasted Tomato Spaghetti
Maria Robledo
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preparation
15
minutes
cooking
35
minutes
Serves 4

Ingredients

3
tablespoons
olive oil
1
cup
chopped red onion
4
garlic cloves, minced
1/3
cup
pitted kalamata olives (about 12)
3
anchovy fillets, drained (optional)
1/2
teaspoon
crushed red pepper
1
teaspoon
dried oregano
1
28-ounce can Italian plum tomatoes with juice
kosher salt and black pepper
1
pound
spaghetti
2
tablespoons
chopped parsley

Directions

  1. Heat oven to 450° F.
  2. In a large ovenproof skillet or baking pan over low heat, combine the oil, onion, garlic, olives, anchovies (if desired), crushed red pepper, and oregano.
  3. Bring to a simmer, stirring, 2 minutes. Remove from heat, pour the tomatoes over the top, and season with ½ teaspoon salt and ¼ teaspoon pepper.
  4. Transfer to oven and roast for 20 minutes until the sauce is hot and bubbly and the onions are soft.
  5. Meanwhile, cook the spaghetti according to the package directions. Drain.
  6. Transfer the roasted tomato mixture to a food processor or blender and pulse once or twice (sauce should be chunky). Toss with the spaghetti and parsley.
Susan Quick
April 2000

Nutritional Information

  • Per Serving
  • Calories From Fat 141
  • Fat 16 g
  • Sat Fat 2 g
  • Cholesterol 0 mg
  • Sodium 853 mg
  • Protein 19 g
  • Carbohydrate 105 g
  • Sugar 15 g
  • Fiber 8 g
  • Iron 5 mg
  • Calcium 114 mg
What does this mean? See Nutrition 101.

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