Roasted Tomato Spaghetti

Roasted Tomato Spaghetti
Photo by Maria Robledo


  • 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 ...

View full recipe at My Recipes


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