Maria Robledo
Hands-On Time
15 Mins
Total Time
35 Mins
Serves 4

How to Make It

Step 1

Heat oven to 450° F.

Step 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.

Step 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.

Step 4

Transfer to oven and roast for 20 minutes until the sauce is hot and bubbly and the onions are soft.

Step 5

Meanwhile, cook the spaghetti according to the package directions. Drain.

Step 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.

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