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
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
1–2 tsp capers (optional)
500 g spaghetti
grated Parmesan cheese (optional)
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.
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