Make this kid-favorite even more sumptuous by just giving it a simple twist. Roast fresh tomatoes instead of using canned ones. They make a huge difference in the flavor of your pasta dish--and the kids won't know the difference.
Prep Time 1 hour Cooking Time30 minutes Serves 2 to 3
Here's what you'll need: 15 medium tomatoes, halved salt and pepper, to drizzle olive oil, to drizzle 4 cloves garlic, minced 1 small red onion, diced 8 pitted black olives, sliced 2 tablespoons capers 1 56-gram pack anchovies 2 tablespoons olive oil 200 grams spaghetti noodles, cooked parsley, chopped
1 Cook desired pasta according to package directions. Drain and set aside.
2 Season tomatoes on a baking sheet with salt and pepper; drizzle with olive oil. Roast in a 300ºF oven for 1 to 1½ hours or until tender and shriveled.
3 Sauté garlic, red onion, olives, capers, and anchovies in olive oil for 2 to 3 minutes or until fragrant.
4 Add tomatoes; simmer for 20 to 30 minutes. Add spaghetti noodles; mix well. Sprinkle with chopped parsley.