Roasted Tomato Spaghetti

Photo by Maria Robledo
Ingredients
- 3 anchovy fillets, drained, optional
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons minced fresh parsley, optional
- ½ teaspoon red pepper flakes
- 1 (28-ounce) can Italian plum tomatoes with juice
- 1 pound spaghetti
- 1 cup chopped red onion
- + 3 more ingredients
-
- 4 garlic cloves, minced
- 1 teaspoon dried oregano
- 1/3 cup pitted Kalamata (Greek) olives (about 12)
Heat oven to 450° F. In a large, ovenproof skillet or baking pan, combine the olive oil, onion, garlic, olives, anchovies (if desired), pepper flakes, and oregano. Place on low heat and bring to a simmer, stirring, 2 minutes. Remove from heat, pour the tomatoes over top, and season with salt and ...
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