Spaghetti Baked With a Gutsy Roasted Tomato Sauce

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READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat oven to 350°; bring a big pot of water to a boil.
  • 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.
  • Toast the bread crumbs by heating the remaining tablespoon of olive oil in a small saute pan.
  • 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.
  • Transfer immediately to a small bowl; set aside.
  • When the tomatoes have been in the oven for 25 minutes, generously salt the boiling pasta water and drop in the spaghetti.
  • Cook, stirring often, to parboil, about 5 minutes; drain spaghetti, reserving ½ cup water.
  • Remove the tomatoes from the oven; toss the spaghetti on top of the tomatoes.
  • Add ¼ cup reserved cooking water and toss together; there should be plenty of moisture in the dish.
  • If not, add a tablespoon or more pasta water and toss again.
  • Bake for 5 minutes until bubbly and hot; serve right away with toasted bread crumbs sprinkled on top.
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