Spaghetti Baked With A Gutsy Roasted Tomato Sauce

Name: Spaghetti Baked With A Gutsy Roasted Tomato Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 cups canned tomato puree; 4 coarsely chopped anchovy fillets; 1/4 cup extra virgin olive oil, plus; 1 tablespoon extra virgin olive oil; 1 -2 garlic clove, minced; 1 tablespoon chopped fresh flat leaf parsley; 1/4 teaspoon chopped wild fennel (may substitute fennel fronds or 1/4 t. ground fennel seeds); 1/4 teaspoon dried oregano; 1/4 teaspoon sea salt; crushed red pepper flakes (a pinch or two); coarsely ground fresh pepper; 1/3 cup homemade unflavored breadcrumbs; 8 ounces dried spaghetti

Servings: persons

1 3/4 cups canned tomato puree
4 coarsely chopped anchovy fillets
1/4 cup extra virgin olive oil, plus
1 tablespoon extra virgin olive oil
1 -2 garlic clove, minced
1 tablespoon chopped fresh flat leaf parsley
1/4 teaspoon chopped wild fennel (may substitute fennel fronds or 1/4 t. ground fennel seeds)
1/4 teaspoon dried oregano
1/4 teaspoon sea salt
crushed red pepper flakes (a pinch or two)
coarsely ground fresh pepper
1/3 cup homemade unflavored breadcrumbs
8 ounces dried spaghetti

1
Heat oven to 350u00b0; bring a big pot of water to a boil.
2
Combine the tomato puree, anchovies, 1/4 cup olive oil, garlic, parsley, fennel, oregano, salt, red pepper flakes, and black pepper in a large ceramic casserole dish; bake for 30 minutes.
3
Toast the bread crumbs by heating the remaining tablespoon of olive oil in a small saute pan.
4
When the oil is very hot, toss in the bread crumbs and stir for 1-2 minutes, or until they are browned a bit, but not too dark.
5
Transfer immediately to a small bowl; set aside.
6
When the tomatoes have been in the oven for 25 minutes, generously salt the boiling pasta water and drop in the spaghetti.
7
Cook, stirring often, to parboil, about 5 minutes; drain spaghetti, reserving 1/2 cup water.
8
Remove the tomatoes from the oven; toss the spaghetti on top of the tomatoes.
9
Add 1/4 cup reserved cooking water and toss together; there should be plenty of moisture in the dish.
10
If not, add a tablespoon or more pasta water and toss again.
11
Bake for 5 minutes until bubbly and hot; serve right away with toasted bread crumbs sprinkled on top.

254

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 3/4 cups canned tomato puree, 4 coarsely chopped anchovy fillets, 1/4 cup extra virgin olive oil, plus, 1 tablespoon extra virgin olive oil, and more.

Yes, Spaghetti Baked With A Gutsy Roasted Tomato Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!