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A fork twirling spaghetti tossed in a roasted tomato and anchovy sauce

Spaghetti tossed in a roasted tomato, anchovy and garlic sauce

A plate of spaghetti tossed with roasted tomatoes and dusted with Parmesan cheese served with garlic bread

 

 

We’re big fans of carbs in this house.  Can’t get enough of them.  I know in this day and age, a statement like that can be controversial given the popularity of low carb diets and cauliflower everything.  However, my husband is an avid cyclist who needs to (seemingly constantly) carb load for race days, morning endurance rides and daily commutes to work.  And my daughter, well…she’s a toddler and adores bread, potatoes and noodles.

Needless to say, I’ve gotten quite good at throwing together tasty pasta meals.  Pork Ragu, Bolognese, Seafood linguine, Carbonara, meatball casserole, canneloni, bacon cream sauce, Primavera, mac n’ cheese and so on and so forth.  You name it and I’ve got a recipe for it.  In fact, as of late, I seem to be running out of concoctions.  How ever will I feed my brood?  And how can I make it healthy?

The answer is simple.  Harness the power of the Mediterranean superfoods!  Anchovies and olive oil rich in omega-3 fatty acids. Roasted red tomatoes deliciously packed with antioxidant lycopene with salty capers (another nutrient dense food) and don’t forget the garlic!  The combination is delicious and even my picky eater of a 2 year old happily picks up a roasted tomato and devours it with glee.  I am happy to serve this to my family knowing that this tasty pasta dish is loaded with the good stuff.  Throw in some shrimp to the sauce or serve alongside some pan seared fish and voila-dinner is served!

 

 

A tray of red tomatoes in a metal oven tray with stem removed
Preheat oven to 450 F / 230 C. Wash tomatoes and remove the core.

 

 

A tray of roasted red tomatoes with stem removed in an oven tray
Place in a baking tray and roast in the oven for 20-30 minutes or until soft and skin breaks. Meanwhile, bring a pot of water to boil and cook spaghetti until al dente or preferred consistency. Once finished roasting, let tomatoes cool to the touch then peel off skin and roughly chop up.

 

 

A sauce of minced garlic, anchovies, oregano and olive oil frying in a pan
In a large saucepan, add minced garlic, minced anchovies, olive oil and dried oregano and cook over medium heat for 2-3 minutes or until fragrant. Be watchful, stir continuously and don’t let the garlic burn!

 

 

A sauce of minced garlic, anchovies, oregano, olive oil and chopped roasted tomatoes
Add chopped roasted tomatoes, stir and cook on medium high heat for 7-10 minutes.

 

 

A thickened sauce of roasted tomato, garlic and anchovies.
If you are adding capers, add them now. If not continue cooking until all flavors have married together. Season with salt and pepper to taste.

 

 

Cooked spaghetti tossed in the roasted tomato, garlic and anchovies sauce in the pan
Drain pasta and toss in sauce.

 

 

Spaghetti tossed with roasted tomatoes served with garlic bread, white wine and Parmesan cheese
Serve with a sprinkling of grated Parmesan cheese and a crisp white wine.

 

Print
A fork twirling spaghetti tossed in a roasted tomato and anchovy sauce

Spaghetti tossed in a roasted tomato, anchovy and garlic sauce


  • Author: Spicepaw
  • Prep Time: 30
  • Cook Time: 15
  • Total Time: 45 minutes
  • Yield: Serves 4 1x

Description

Spaghetti tossed in an olive oil, roasted tomato, anchovy and garlic sauce. A quick and healthy pasta dish that comes together in minutes. #pasta #quickmeals #familydinner #lunch #healthyrecipes


Scale

Ingredients

1.2 kg ( a little over 2 1/2 lbs) fresh red tomatoes

6 cloves of garlic (minced)

6 fillets of anchovies (minced)

1 tsp dried oregano

150 ml / 5 oz extra virgin olive oil

12 tsp capers (optional)

500 g spaghetti

grated Parmesan cheese (optional)


Instructions

Preheat oven to 450 F / 230 C.

Wash tomatoes and remove the core.

Place in a baking tray and roast in the oven for 20-30 minutes or until soft and skin breaks.

Meanwhile, bring a pot of water to boil and cook spaghetti until al dente or preferred consistency.

Once finished roasting, let tomatoes cool to the touch then peel off skin and roughly chop up.

In a large saucepan, add minced garlic, minced anchovies, olive oil and dried oregano and cook over medium heat for 2-3 minutes or until fragrant.  Be watchful, stir continuously and don’t let the garlic burn!

Add chopped roasted tomatoes, stir and cook on medium high heat for 7-10 minutes.

If you are adding capers, add them now.  If not continue cooking until all flavors have married together.

Season with salt and pepper to taste.

Drain pasta and toss in sauce.  Serve with a sprinkling of grated Parmesan cheese and a crisp white wine.


Notes

Always make sure to salt your pasta water!  My recommendation is to add 1 tbsp sea salt to every 2 liters of water right after water boils and before adding pasta.

  • Category: Main, Pasta
  • Cuisine: Mediterranean

Keywords: spaghetti, pasta, tomato, garlic, anchovy, capers, olive oil, healthy, Mediterranean, quick, easy, family meals

A fork and spoon dug deep into a plate of spaghetti with garlic bread

 

 

Yum

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