Roasted Tomato Spaghetti

Name: Roasted Tomato Spaghetti
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Global
Ingredients: 3 fillets anchovy fillets, drained, optional; 794 grams Italian plum tomatoes with juice; 2 Tbsps minced fresh parsley, optional; 4 garlic cloves, minced; 79 milliliters pitted Kalamata (Greek) olives (about 12); 3 Tbsps extra-virgin olive oil; 1 teaspoon dried oregano; 237 milliliters chopped red onion; 1 teaspoons red pepper flakes; 454 grams spaghetti

Roasted Tomato Spaghetti is a dairy free and pescatarian recipe with 4 servings. This recipe covers 26% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 19g of protein, 15g of fat, and a total of 606 calories. It works well as a main course. From preparation to the plate, this recipe takes roughly 15 minutes. Head to the store and pick up anchovy, canned tomatoes, pepper flakes, and a few other things to make it today.

Instructions

Heat oven to 450 F. In a large, ovenproof skillet or baking pan, combine the olive oil, onion, garlic, olives, anchovies (if desired), pepper flakes, and oregano.

Ingredients you will need

Anchovies