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Roasted Tomato Spaghetti

Photo: Maria Robledo
Prep time 15 mins
Other time 15 mins
Yield Serves 4


  • 3 tablespoons extra-virgin olive oil
  • 1 cup chopped red onion
  • 4 garlic cloves, minced
  • 1/3 cup pitted Kalamata (Greek) olives (about 12)
  • 3 anchovy fillets, drained, optional
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon dried oregano
  • 1 (28-ounce) can Italian plum tomatoes with juice
  • 1 pound spaghetti
  • 2 tablespoons minced fresh parsley, optional

Nutrition Information

  • calcium 106 mg
  • calories 599
  • caloriesfromfat 0 %
  • carbohydrate 99 g
  • cholesterol 0 mg
  • fat 15 g
  • fiber 5 g
  • iron 7 mg
  • protein 17 mg
  • satfat 2 g
  • sodium 447 mg

How to Make It

  1. Heat oven to 450° F. In a large, ovenproof skillet or baking pan, combine the olive oil, onion, garlic, olives, anchovies (if desired), pepper flakes, and oregano. Place on low heat and bring to a simmer, stirring, 2 minutes. Remove from heat, pour the tomatoes over top, and season with salt and freshly ground pepper. Transfer to oven and roast 20 minutes until sauce is hot and bubbly and onions are soft.

  2. Meanwhile, cook spaghetti according to package directions, about 10 to 12 minutes.

  3. Transfer the sauce ingredients to the bowl of a food processor or blender and pulse once or twice (sauce should be chunky). Drain spaghetti and toss with the tomato sauce. Drizzle with a little more olive oil and sprinkle with parsley, if desired.