Pasta with Roasted-Tomato Meat Sauce

Name: Pasta with Roasted-Tomato Meat Sauce
Yield: Serves 4 (serving size: 1 1/2 cups)
Ingredients: 1 pint cherry tomatoes; 8 ounces uncooked spaghetti; 2 teaspoons unsalted butter; 9 ounces 80% lean ground pork; 1 tablespoon minced garlic; ½ teaspoon kosher salt; ½ teaspoon crushed red pepper; 3 canned anchovy fillets in oil, drained and chopped; ¼ cup dry sherry; 1 ½ tablespoons balsamic vinegar; ¼ cup fresh basil leaves

8 Ratings
9 Reviews

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.

By 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)

Nutrition Info

Directions

Step 1
Preheat oven to 400°.

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

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

Per Serving:

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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titania

09/28/2021

I would never have thought anchovies and pork. This was soooo good!!

EllenDeller

06/30/2014

Okay, but I wouldn't make again. The pork and anchovies had me expecting the unctuous creaminess of a bolognese sauce, but it wasn't there, even though I added a bit of half and half at the end. Mostly, it's way too much vinegar. Really wish I'd gone a tsp. at a time.

JillyBurke

04/21/2014

Great recipe that packs a punch of unique flavors.

daneanp

04/09/2014

A different take on spaghetti that DH and I really enjoyed. I did roast the tomatoes a bit longer than the recipe called for. Quick, easy, delicious meal. Can't wait to try this with end-of-summer cherry tomatoes.

Suze02

10/17/2013

Delicious--great recipe for the last of the season's tomatoes--loved the addition of the anchovies and balsamic vinegar to the sauce

KDesrochers1

10/15/2013

I made this tonight with the last of my cherry tomatoes from the garden and fresh basil. I didn't change a thing and I was blown away by how good this recipe is. It will definitely be added to my rotation. I don't usually use anchovies but decided to keep them in the recipe and boy am I glad I did- couldn't imagine the recipe without them.

LDombeck

10/14/2013

My family loved this meal. Instead of pork, I used ground turkey. Still really good. The mint/pea pesto was really good, just super garlicky. My 5 year old thought it was too spicy with all the raw garlic. But my 7 year old loved it! The pasta was a hit with them as well.

LindsayJL

09/23/2013

This was absolutely fantastic. The anchovies add a ton of delicious flavor to the meat sauce. Next time I'd probably roast the tomatoes a little longer so they break down better into the sauce. They still were juicy and tasty. This is a keeper for sure!

RobinC

09/14/2013

Very tasty dish! A definite keeper! I used a 16 oz package of ground pork so I doubled the recipe except the salt. I am quite glad that I didn't double the salt because with the anchovies, this dish is salty enough. I used fresh linguine...I boiled 2-9 oz packages and only ended up using about half. So next time, I will only boil 1-9 oz package of fresh linguine. Everything else is perfect as is except I did add a modest amount of salt and olive oil to the pasta when cooking and I would do that again next time.

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