Pasta with Roasted-Tomato Meat Sauce

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

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 428
  • Fat: 15.8g
  • Saturated fat: 6g
  • Monounsaturated fat: 6.4g
  • Polyunsaturated fat: 1.7g
  • Protein: 20g
  • Carbohydrate: 47.5g
  • Fiber: 2.9g
  • Cholesterol: 53mg
  • Iron: 3mg
  • Sodium: 402mg
  • Calcium: 37mg

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. 1. Preheat oven to 400°.
  2. 2. Place cherry tomatoes on a jelly-roll pan. Bake at 400° for 12 minutes or until tomatoes are lightly browned.
  3. 3. Cook pasta according to package directions, omitting salt and fat.
  4. 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.

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