Roasted Tomato and Anchovy Oreganata Pasta

Roasted Tomato and Anchovy Oreganata Pasta requires around 45 minutes from start to finish. This main course has 672 calories, 17g of protein, and 34g of fat per serving. This recipe serves 4 and costs $2.6 per serving. A few people made this recipe, and 71 would say it hit the spot. It is brought to you by Framed Cooks. A mixture of anchovy, olive oil, spaghetti, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a good option if you're following a dairy free and pescatarian diet. Overall, this recipe earns a spectacular spoonacular score of 95%. If you like this recipe, you might also like recipes such as Kale pasta with chilli & anchovy, Provencal Pasta With Basil and Anchovy, and Anchovy-Olive Pasta Sauce.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

1. Preheat oven to 200 and place 2 cups tomatoes on a foil-lined baking sheet. Drizzle 1 tablespoon of oil on top and sprinkle with a large pinch of salt. Roast for 3-4 hours and set aside.2. Increase oven temperature to 400°. Put a fresh set of foil on the baking sheet. Place breadcrumbs and herbs in a small bowl and season with salt and pepper and stir another tablespoon of oil into the crumbs.3. Lay the anchovies in a single layer on the foil-lined sheet. Evenly pack breadcrumb mixture over the anchovies and drizzle with another tablespoon of oil. Bake until golden brown, about 5-7 minutes.4. Cook spaghetti according to package directions, saving one cup of water out of the pot before you drain it.5. While the pasta is cooking, put the remaining 2 cups of tomatoes in a large bowl and break them up with your hands (now is a good time to be wearing an apron - this is splattery work!6. Heat 4 tablespoons of oil in a large skillet over medium-high heat. Add garlic and stir for 30 seconds. Add crushed tomatoes and a pinch of salt and cook until they are slightly thickened, about 6-7 minutes. Add roasted tomatoes.7. Add drained spaghetti to skillet and toss to coat. Add just enough pasta water to make a light sauce. Remove from heat, stir in basil and drizzle with the rest of the oil. Divide the pasta among warmed plates and sprinkle the oreganata mixture on top.

 

Step by step:

1. Preheat oven to 200 and place 2 cups tomatoes on a foil-lined baking sheet.

2. Drizzle 1 tablespoon of oil on top and sprinkle with a large pinch of salt. Roast for 3-4 hours and set aside.

3. Increase oven temperature to 400°. Put a fresh set of foil on the baking sheet.

4. Place breadcrumbs and herbs in a small bowl and season with salt and pepper and stir another tablespoon of oil into the crumbs.

5. Lay the anchovies in a single layer on the foil-lined sheet. Evenly pack breadcrumb mixture over the anchovies and drizzle with another tablespoon of oil.

6. Bake until golden brown, about 5-7 minutes.

7. Cook spaghetti according to package directions, saving one cup of water out of the pot before you drain it.

8. While the pasta is cooking, put the remaining 2 cups of tomatoes in a large bowl and break them up with your hands (now is a good time to be wearing an apron - this is splattery work!

9. Heat 4 tablespoons of oil in a large skillet over medium-high heat.

10. Add garlic and stir for 30 seconds.

11. Add crushed tomatoes and a pinch of salt and cook until they are slightly thickened, about 6-7 minutes.

12. Add roasted tomatoes.

13. Add drained spaghetti to skillet and toss to coat.

14. Add just enough pasta water to make a light sauce.

15. Remove from heat, stir in basil and drizzle with the rest of the oil. Divide the pasta among warmed plates and sprinkle the oreganata mixture on top.

Nutrition Information:

covered percent of daily need