Spaghetti al Forno
Photography by Photography by Aaron McLean.
Serves: 4 - 6
INGREDIENTS
1 kg fresh tomatoes
10 anchovy fillets in oil, drained
sea salt and freshly ground pepper
pinch of chilli flakes
250ml olive oil
500g spaghetti
½ cup flat leaf parsley, roughly chopped
METHOD
Preheat the oven to 200ºC. Slice the tomatoes horizontally into thirds. Cover the bottom of an ovenproof baking dish with a layer of the sliced tomatoes. Place the anchovies on top and sprinkle with salt and pepper and a pinch of chilli flakes. Place another layer of tomatoes on top and pour over the olive oil. Season with salt and pepper and another pinch of chilli flakes. Bake in the oven for approximately 20 minutes.
Bring a large pot of water to the boil. Five minutes before the tomatoes are ready, salt the water and add the spaghetti. Remove the tomatoes from the oven. Drain the spaghetti and place on a large serving platter. Spoon the baked tomatoes over the spaghetti, along with all the juices in the dish. Sprinkle with parsley, toss well and serve. Serves 4-6
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!