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Recipes - Roasted Tomato and Anchovy Oreganata Pasta

Recipe Name

Roasted Tomato and Anchovy Oreganata Pasta

 Submitted by valerie.kotzen@gmail.com
Recipe Description Gwyneth Paltrow Bon Appetit
Quantity 0 Quantity Unit Servings  
Prep Time (minutes) 240 Cook Time (minutes) 25 Ready In (minutes) 265
Recipe Nutrition ... build a NutritionPlan with our meal planner Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
4
cups cherry tomatoesTomatoes
9
tablespoonsolive, extra virgin
1/4
cupBread crumbs, dry
1
tablespoonparsley, chopped
1/2
teaspoonthyme, dry, ground
1/2
teaspoonblack pepper
1/2
teaspoondried spices
1
can (2 oz)filets, anchovy
12
ouncesThin spaghetti, whole-wheat, dry
2
clovegarlic minced
4
tablespoonsbasil
Steps
Sequence Step
1Preheat oven to 200 degrees. Mix 2 cups tomatoes in baking dish with 1 Tbsp oil, pinch of salt. Roast, stirring occasionally for 3 hours. Set aside.
2Increase temp to 400 degress. Prepare baking sheet with parchment paper sprinkled with breadcrumbs, herbs, salt and pepper. Drizzle 1 Tbsp oil over and stir until damp sand texture. Lay anchovies on prepared sheet and pack breadcrumbs around them. Drizzle 1 Tbsp oil over and bake until brown, 3-5 minutes. Set aside.
3Cook spaghetti acording to package directions. Reserve 1 Cup liquid after cooking. While pasta is cooking follow next step.
42 cups tomatoes in large bowl and crush with hands. Heat 4 Tbsp oil in large skillet over medium-high heat. Add garlic; cook, stirring, 30 seconds. Add crushed tomatoes and pinch of salt; cook, stirring occasionally, until juices thicken, 6-7 minutes. Add roasted tomatoes.
5Add drained spaghetti to skillet; toss to coat, adding reserved pasta water by 1/4 cupfuls if dry. Remove from heat; stir in basil. Drizzle with remaining 2 Tbsp. oil. Divide among 4 bowls. Top each with 1/4 of the anchovy oreganata.






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