Recipes
Ingredients
 Recipes   
Search for recipes
Recipes
Email or User Name    Password (forgot) Register
 
 Remember Me?
    Join For Free
Welcome :
My Profile Log Out
    Member Information   (Free)
To keep track of your recipes and Nutrition plans
User Name
 
Password
Re-type Password
Email
Postal or Zip code
Remember Me     Privacy
 
Print
Add to my Recipe Box
Create My version
My Nutrition
You can save these recipes into your own recipe box and easily change the individual ingredients and servings to make your own versions. To get started click Here.

Recipes - Roasted Tomato and Anchovy Oreganata Pasta Recipe

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.






Please enter your name for this version.
 
Home    Recipes    The System    Nutrition Resources    About    Contact  

© RecipeNutrition.com