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Baked Spaghetti with Roasted Tomato Sauce
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Brief Description
Simple alternative to Italian tradition
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Main Ingredient
Spaghetti
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Category: Casseroles
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Cuisine: Italian
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Prep Time: 20 min(s)
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Cook Time: 30 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: wsjrecipes
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Posted On: Feb 17, 2013
Number of Servings:
Ingredients:
- 3 1/2 cups - Canned Tomato Puree
- 8 - Anchovies coarsely chopped
- 1/2 cups - Olive Oil
- 2 cloves - Garlic
- 3 tablespoons - Italian Parsley chopped
- 1/2 teaspoons - Fennel Seed ground
- 1/2 teaspoons - Dried Oregano
- 1/2 teaspoons - Salt
- 1 pinchs - Red Pepper Flakes
- 1/2 teaspoons - Black Pepper
- 1 tablespoons - Olive Oil
- 2/3 cups - Bread Crumbs
- 1 pounds - Dry Spaghetti
Directions:
Preheat oven to 350 degrees. Bring a large pot of salted water to a boil. Meanwhile, combine canned tomato purée, chopped anchovies, 1/2 cup olive oil, garlic, chopped Italian parsley, ground fennel seed, dried oregano, salt, pinch red pepper flakes and black pepper in a large, heavy casserole or ovenproof skillet. Bake in upper third of oven 30 minutes.
Heat 1 tablespoon olive oil in a medium heavy sauté pan over high heat. Add coarse breadcrumbs and cook, stirring, until golden brown, 1-2 minutes. Transfer to a bowl and set aside.
Parboil 1 pound dried spaghetti 5 minutes, then drain, reserving 1 cup cooking water.
Toss roasted tomatoes with spaghetti and ½ cup cooking water, or enough to make dish moist. Bake until bubbly, 5 minutes. Serve with bowl of toasted breadcrumbs.
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