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Roasted Tomato Spaghetti
- 3 tablespoons olive oil
- 1 cup chopped red onion
- 4 garlic cloves, minced
- 1/3 cup pitted kalamata olives (about 12)
- 3 anchovy fillets, drained (optional)
- 1/2 teaspoon crushed red pepper
- 1 teaspoon dried oregano
- 1 28-ounce can Italian plum tomatoes with juice
- 1 pound kosher salt and black pepper
- 2 tablespoons spaghetti
Directions:View on Real Simple
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