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Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

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.

    Brief Description

    Simple alternative to Italian tradition

    Main Ingredient:

    Spaghetti

    Category:  Casseroles

    Cuisine:  Italian

    Prep Time: 20 min
    Cook Time: 30 min

    Source

    WSJ Off Duty, 2/16/2013, by Gail Monaghan

    Posted By:

    wsjrecipes

    Posted On:

    February 17, 2013

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