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So I have to stop making fun of the fact Gwyneth Paltrow put out a cookbook. This recipe was amazing:

Doesn’t that look tasty…

I could go on and on about how amazing this pasta is, but really you can take the above picture as proof that you need to try this out. While you may be weary of anchovies—trust me—mixing a little bit of the breaded, baked, anchovy with some of the sweet, roasted tomatoes is just a perfectly, salty-sweet bite. This even has Chris’ approval—Mr. “I hate tomatoes” had seconds!

Roasting the Tomatoes
The anchovies are underneath, but can be separated pretty easily with a knife.

Gwyneth Paltrow’s Roasted Tomato and Anchovy Oreganata Pasta
Bon Appetit  
Note: I removed a lot of the salt from this recipe because the anchovies gave you plenty…season lightly throughout to your own preference. You can also cut the oil in this recipe in half, just add in more pasta liquid at the end.

  • 4 cups cherry tomatoes, divided
  • 9 tablespoons extra-virgin olive oil (Or less)
  • 1/4 cup unseasoned dry breadcrumbs
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • 1/2 teaspoon finely chopped fresh thyme
  • Large pinch dried oregano
  • 16 anchovy fillets packed in oil, drained and flat
  • 12 ounces spaghetti
  • 2 garlic cloves, finely chopped
  • Small handful fresh basil leaves, roughly torn
  1. Preheat oven to 200°. Place 2 cups tomatoes on a baking dish and sprinkle with oil. Roast, stirring occasionally, until they start to shrivel up but haven’t dried out (3-4 hrs.) The outsides should be chewy, but the insides still juicy.
  2. Increase oven temperature to 400°. Line a small baking sheet with parchment paper. Place breadcrumbs and herbs in a small bowl. Drizzle oil over and stir until mixture resembles damp sand. Lay anchovies about 1/4″ apart on prepared sheet. Evenly pack breadcrumb mixture over; drizzle with more oil. Bake until golden brown, 3-5 minutes; set aside.
  3. Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until tender but still firm to the bite. Drain, reserving 1 cup pasta cooking liquid.
  4. Meanwhile, place remaining 2 cups tomatoes in a large bowl. Crush tomatoes with your hands. Heat 2-3 Tbsp. oil in a large skillet over medium-high heat. Add garlic; cook, stirring, 30 seconds. Add crushed tomatoes and a pinch of salt; cook, stirring occasionally, until juices thicken, 6-7 minutes. Add roasted tomatoes.
  5. Add drained spaghetti to skillet; toss to coat, adding reserved pasta water by 1/4-cupfuls if dry. Remove from heat; stir in basil. Divide among bowls. Top each with 1/4 of the anchovy oreganata and Parmesan.
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