Roasted Tomato Spaghetti

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Photo by Maria Robledo
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 639 calories
    • Calories 141 calories from fat
    • 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
  • April 2000

Ingredients

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