(Spaghetti with Roasted Tomatoes)


8 Lg. Tomatoes, Roma or San Marzano
3 Tbl. Extra virgin olive oil
2 Salted Anchovy fillets - optional
4 Cloves Garlic - chopped
3 Tsp. Oregano, fresh or 1 Tsp. dry
1/2 Cup Wine, white
1 Lb. Pasta - Spaghetti
1/2 Cup Parsley - Italian & chopped


Slice the stem end off each tomato.  Cut the tomatoes in half lengthwise. Lay in a baking pan, sprinkle with olive oil and salt, and bake for 2 1/2 hours at 300-325°. Let cool, then chop coarsely, reserving as much of the liquids released as possible. This can be done hours before preparing the pasta.

In a 10 inch porcelain or stainless steel fry pan, sauté the garlic in olive oil for a minute or two, add the oregano and anchovies (if used) and cook for an additional 2 minutes.  Add the tomatoes to the pan and cook for 5 minutes. Add the wine and reduce by half over high heat, stirring constantly. Turn off the heat and let the resultant sauce sit in the pan until the pasta is done.

Cook the spaghetti in plenty of salted water until al dente. Drain and add to the fry pan with the tomato sauce. Turn the heat on high, and toss the pasta in the sauce for a minute. Serve in bowls. Garnish with the parsley just before serving.

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Last updated on: 06/03/99 12:51:10 AM