- Calories 639
- Calories from fat 141
- Fat 16g
- Sat fat 2g
- Cholesterol 0mg
- Sodium 853mg
- Protein 19g
- Carbohydrate 105g
- Sugar 15g
- Fiber 8g
- Iron 5mg
- Calcium 114mg
Roasted Tomato Spaghetti
Maria Robledo
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.
