Roasted Tomato Spaghetti
Serves 4|
Hands-On Time:
|
Total Time:
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
- Heat oven to 450° F.
- 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.
- 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.
- Transfer to oven and roast for 20 minutes until the sauce is hot and bubbly and the onions are soft.
- Meanwhile, cook the spaghetti according to the package directions. Drain.
- 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.
Nutritional Information
- Per Serving
- Calories 639Calories From Fat 141
- Fat 16g
- Sat Fat 2g
- Cholesterol 0mg
- Sodium 853mg
- Protein 19g
- Carbohydrate 105g
- Sugar 15g
- Fiber 8g
- Iron 5mg
- Calcium 114mg
What does this mean? See
Nutrition 101
.
Quick Tip
The sauce can be refrigerated for up to 3 days or frozen for up to 3 months.
What's on Your Plate?
Advertisement
FRESH PICK
Cranberries
High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost
always eaten cooked, as in the classic Thanksgiving relish.
