"Those who forget the pasta are condemned to reheat it."--Unknown

Roasted Tomato Spaghetti Recipe

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This recipe for Roasted Tomato Spaghetti, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jill Weil
Added: Monday, December 18, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3 T. extra-virgin olive oil
1 c. chopped red onion
4 garlic cloves, minced
1/3 c. pitted kalamata (Greek) olives (about 12)
3 anchovy fillets, drained, optional
1/2 tsp. red pepper flakes
1 tsp. dried oregano
1 (28 oz.) can Italian plum tomatoes with juice
1 lb. spaghetti
2 T. minced fresh parsley, optional

Directions:
Directions:
Heat oven to 450. In a large, oven proof 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 freshly ground pepper. Transfer to oven and roast 20 minutes until sauce is hot and bubbly and onions are soft.
Meanwhile, cook spaghetti according to package directions, about 10 to 12 minutes.
Transfer the sauce ingredients to the bowl of a food processor or blender and pulse once or twice (sauce should be chunky). Drain spaghetti and toss with the tomato sauce. Drizzle with a little more olive oil and sprinkle with parsley, if desired.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Yum! Best pasta sauce, so much better than jar!

 

 

 

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