Spaghetti Baked With a Gutsy Roasted Tomato Sauce

Total Time
45mins
Prep 15 mins
Cook 30 mins

No need for cheese.

Ingredients Nutrition

Directions

  1. Heat oven to 350°; bring a big pot of water to a boil.
  2. Combine the tomato puree, anchovies, ¼ cup olive oil, garlic, parsley, fennel, oregano, salt, red pepper flakes, and black pepper in a large ceramic casserole dish; bake for 30 minutes.
  3. Toast the bread crumbs by heating the remaining tablespoon of olive oil in a small saute pan.
  4. When the oil is very hot, toss in the bread crumbs and stir for 1-2 minutes, or until they are browned a bit, but not too dark.
  5. Transfer immediately to a small bowl; set aside.
  6. When the tomatoes have been in the oven for 25 minutes, generously salt the boiling pasta water and drop in the spaghetti.
  7. Cook, stirring often, to parboil, about 5 minutes; drain spaghetti, reserving ½ cup water.
  8. Remove the tomatoes from the oven; toss the spaghetti on top of the tomatoes.
  9. Add ¼ cup reserved cooking water and toss together; there should be plenty of moisture in the dish.
  10. If not, add a tablespoon or more pasta water and toss again.
  11. Bake for 5 minutes until bubbly and hot; serve right away with toasted bread crumbs sprinkled on top.