Pasta with Roasted-Tomato Meat Sauce

Pasta with Roasted-Tomato Meat Sauce Recipe
Photo: Jason Wallis; Styling: Cindy Barr
For a fresh take on weeknight spaghetti, serve your family Pasta with Roasted-Tomato Meat Sauce. Don't skip the anchovies—they add a savory, salty layer to the sauce.

Yield:

Serves 4 (serving size: 1 1/2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 428
Fat 15.8 g
Satfat 6 g
Monofat 6.4 g
Polyfat 1.7 g
Protein 20 g
Carbohydrate 47.5 g
Fiber 2.9 g
Cholesterol 53 mg
Iron 3 mg
Sodium 402 mg
Calcium 37 mg

Ingredients

1 pint cherry tomatoes
8 ounces uncooked spaghetti
2 teaspoons unsalted butter
9 ounces 80% lean ground pork
1 tablespoon minced garlic
1/2 teaspoon kosher salt
1/2 teaspoon crushed red pepper
3 canned anchovy fillets in oil, drained and chopped
1/4 cup dry sherry
1 1/2 tablespoons balsamic vinegar
1/4 cup fresh basil leaves

Preparation

1. Preheat oven to 400°.

2. Place cherry tomatoes on a jelly-roll pan. Bake at 400° for 12 minutes or until tomatoes are lightly browned.

3. Cook pasta according to package directions, omitting salt and fat.

4. Melt the butter in a large skillet over medium-high heat. Add pork, garlic, salt, pepper, and anchovies to pan; cook 4 minutes or until pork is browned, stirring to crumble. Add sherry to pan; cook 30 seconds, scraping pan to loosen browned bits. Add tomatoes and vinegar; cook 2 minutes or until tomatoes release their liquid and sauce is slightly thickened. Combine pasta and sauce in a large bowl; toss to coat. Sprinkle with basil.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Adam Hickman,

Cooking Light

October 2013
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