Rating: 4 stars
8 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 4
  • 5 star values: 2

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.

Adam Hickman
Recipe by Cooking Light October 2013

Gallery

Credit: Jason Wallis; Styling: Cindy Barr

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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

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

  • 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.

Chef'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.

Nutrition Facts

428 calories; fat 15.8g; saturated fat 6g; mono fat 6.4g; poly fat 1.7g; protein 20g; carbohydrates 47.5g; fiber 2.9g; cholesterol 53mg; iron 3mg; sodium 402mg; calcium 37mg.
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