Spaghetti With Baked Tomatoes

Course : Pasta
Serves: 6
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2 1/2 pounds ripe tomatoes sliced -- 1/2 inch-thick
4 fillets anchovy fillets well drained -- chopped fine
4 cloves garlic minced
1/4 cup chopped parsley
2 teaspoons salt
1/2 teaspoon pepper
1 dash hot red chili flakes
1/3 cup olive oil
1 pound spaghetti

Preparation / Directions:

Place a layer of tomatoes in the bottom of a heavy casserole dish (medium size). Sprinkle with a bit of each of the other ingredients (except spaghetti and oil). Repeat layers until tomatoes are finished. Drizzle with oilve oil. Bake covered in preheated 400F oven for 30 minutes until tender and bubbling. Meanwhile, cook spaghetti in a large pot of boiling salted water. Drain well and combine with tomatoes in a large pasta dish. Toss until all the tomato liquid has been absorbed by the pasta and the tomatoes are all broken up. Taste and adjust seasoning if necessary. Makes six servings.


Nutritional Information:

391 Calories (kcal); 13g Total Fat; (30% calories from fat); 10g Protein; 57g Carbohydrate; 0mg Cholesterol; 718mg Sodium

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