Rating: 3 stars
78 Ratings
  • 5 star values: 11
  • 4 star values: 21
  • 3 star values: 15
  • 2 star values: 18
  • 1 star values: 13
  • 78 Ratings
Susan Quick

Gallery

Credit: Maria Robledo

Recipe Summary

hands-on:
15 mins
total:
35 mins
Yield:
Serves 4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 450° F.

    Advertisement
  • 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.

Nutrition Facts

639 calories; fat 16g; saturated fat 2g; sodium 853mg; protein 19g; carbohydrates 105g; sugars 15g; fiber 8g; iron 5mg; calcium 114mg.
Advertisement