Roasted Tomato and Anchovy Oreganata Pasta

Roasted Tomato and Anchovy Oreganata Pasta requires around 45 minutes from start to finish. This main course has 672 calories, 17g of protein, and 34g of fat per serving. This recipe serves 4 and costs $2.6 per serving. A few people made this recipe, and 71 would say it hit the spot. It is brought to you by Framed Cooks. A mixture of anchovy, olive oil, spaghetti, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a good option if you're following a dairy free and pescatarian diet. Overall, this recipe earns a spectacular spoonacular score of 95%. If you like this recipe, you might also like recipes such as Kale pasta with chilli & anchovy, Provencal Pasta With Basil and Anchovy, and Anchovy-Olive Pasta Sauce.

Servings: 4

 

Ingredients:

16 anchovy fillets packed in oil, drained

Freshly ground black pepper

1/4 cup unseasoned dry breadcrumbs

4 cups cherry tomatoes, divided

Small handful fresh basil leaves, roughly torn

1 tablespoon finely chopped fresh parsley

1/2 teaspoon finely chopped fresh thyme

2 garlic cloves, finely chopped

Kosher salt

9 tablespoons extra-virgin olive oil, divided

Large pinch dried oregano

12 ounces spaghetti

Equipment:

baking sheet

oven

aluminum foil

bowl

pot

frying pan

Cooking instruction summary:

1. Preheat oven to 200 and place 2 cups tomatoes on a foil-lined baking sheet. Drizzle 1 tablespoon of oil on top and sprinkle with a large pinch of salt. Roast for 3-4 hours and set aside.2. Increase oven temperature to 400°. Put a fresh set of foil on the baking sheet. Place breadcrumbs and herbs in a small bowl and season with salt and pepper and stir another tablespoon of oil into the crumbs.3. Lay the anchovies in a single layer on the foil-lined sheet. Evenly pack breadcrumb mixture over the anchovies and drizzle with another tablespoon of oil. Bake until golden brown, about 5-7 minutes.4. Cook spaghetti according to package directions, saving one cup of water out of the pot before you drain it.5. While the pasta is cooking, put the remaining 2 cups of tomatoes in a large bowl and break them up with your hands (now is a good time to be wearing an apron - this is splattery work!6. Heat 4 tablespoons of oil in a large skillet over medium-high heat. Add garlic and stir for 30 seconds. Add crushed tomatoes and a pinch of salt and cook until they are slightly thickened, about 6-7 minutes. Add roasted tomatoes.7. Add drained spaghetti to skillet and toss to coat. Add just enough pasta water to make a light sauce. Remove from heat, stir in basil and drizzle with the rest of the oil. Divide the pasta among warmed plates and sprinkle the oreganata mixture on top.

 

Step by step:


1. Preheat oven to 200 and place 2 cups tomatoes on a foil-lined baking sheet.

2. Drizzle 1 tablespoon of oil on top and sprinkle with a large pinch of salt. Roast for 3-4 hours and set aside.

3. Increase oven temperature to 400°. Put a fresh set of foil on the baking sheet.

4. Place breadcrumbs and herbs in a small bowl and season with salt and pepper and stir another tablespoon of oil into the crumbs.

5. Lay the anchovies in a single layer on the foil-lined sheet. Evenly pack breadcrumb mixture over the anchovies and drizzle with another tablespoon of oil.

6. Bake until golden brown, about 5-7 minutes.

7. Cook spaghetti according to package directions, saving one cup of water out of the pot before you drain it.

8. While the pasta is cooking, put the remaining 2 cups of tomatoes in a large bowl and break them up with your hands (now is a good time to be wearing an apron - this is splattery work!

9. Heat 4 tablespoons of oil in a large skillet over medium-high heat.

10. Add garlic and stir for 30 seconds.

11. Add crushed tomatoes and a pinch of salt and cook until they are slightly thickened, about 6-7 minutes.

12. Add roasted tomatoes.

13. Add drained spaghetti to skillet and toss to coat.

14. Add just enough pasta water to make a light sauce.

15. Remove from heat, stir in basil and drizzle with the rest of the oil. Divide the pasta among warmed plates and sprinkle the oreganata mixture on top.


Nutrition Information:

Quickview
694k Calories
17g Protein
34g Total Fat
79g Carbs
76% Health Score
Limit These
Calories
694k
35%

Fat
34g
53%

  Saturated Fat
4g
31%

Carbohydrates
79g
26%

  Sugar
9g
11%

Cholesterol
9mg
3%

Sodium
285mg
12%

Get Enough Of These
Protein
17g
35%

Vitamin C
131mg
159%

Selenium
62µg
89%

Vitamin A
3192IU
64%

Manganese
1mg
57%

Vitamin E
6mg
45%

Vitamin K
45µg
44%

Vitamin B3
5mg
28%

Phosphorus
264mg
26%

Vitamin B6
0.51mg
25%

Fiber
5g
23%

Potassium
761mg
22%

Copper
0.43mg
22%

Iron
3mg
20%

Folate
79µg
20%

Magnesium
78mg
20%

Vitamin B1
0.25mg
17%

Zinc
2mg
13%

Vitamin B2
0.22mg
13%

Vitamin B5
0.95mg
10%

Calcium
82mg
8%

Vitamin B12
0.12µg
2%

covered percent of daily need
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