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Pasta with Roasted-Tomato Meat Sauce

Photo: Jason Wallis; Styling: Cindy Barr
Yield Serves 4 (serving size: 1 1/2 cups)
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.

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

Nutrition 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

How to Make It

  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.

Cook's Notes

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.