Spaghetti with Oven Roasted Tomatoes and Caramelized Fennel

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recipe by Kathy G. www.playinwithmyfood.com

  • Time icon
    Total Time
    3hrs 30mins
  • Serves icon
    Serves
    2
  • Calories icon
    Calories
    1112
based on 2 ratings

I like that the tomatoes in this pasta are fresh, not canned. Their flavor is enhanced by roasting them in the oven. This step can be done ahead of time.

recipe updated Aug 20, 2018

Ingredients

  • Tomato icon
    Tomato
    907g
  • Olive oil icon
    Olive oil
    15ml
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Fresh thyme icon
    Fresh thyme
    about 3 sprigs
  • Fennel bulb icon
    Fennel bulb
    230g
  • Red onion icon
    Red onion
    135g
  • Fresh chili icon
    Fresh chili
    40g
  • Salt icon
    Salt
    as needed
  • Spaghetti icon
    Spaghetti
    227g
  • Fresh parsley icon
    Fresh parsley
    8g
  • Breadcrumbs icon
    Breadcrumbs
    1 cup

Tools

  • kCook icon Parchment paper
  • kCook icon Wooden spoon
  • kCook icon Stove
  • kCook icon Water
  • kCook icon Large mixing bowl
  • kCook icon Large saucepan
  • kCook icon Medium bowl
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Medium cast iron skillet

Step preview

  1. Pre-heat
  2. Get a clean medium bowl
  3. Add halved tomato
  4. Add olive oil
  5. Add salt & pepper
  6. Toss
  7. Line a baking sheet with parchment paper
  8. Transfer tomatoes to baking sheet
  9. Add fresh thyme
  10. Roast for 2h until soft then set aside
  11. Get a clean medium cast iron skillet
  12. Add olive oil
  13. Add finely sliced fennel bulb
  14. Cook on medium heat until browned
  15. Add olive oil
  16. Add finely sliced red onion
  17. Cook until softened
  18. Add finely chopped fresh chili
  19. Cook for approx 2min
  20. Chop tomatoes
  21. Transfer tomatoes to medium cast iron skillet then set aside
  22. Fill a large saucepan with water and bring to a boil
  23. Add salt
  24. Add spaghetti
  25. Cook until al dente
  26. Drain and reserve liquid
  27. Transfer pasta to medium cast iron skillet
  28. Toss together with slotted spoon
  29. Turn on high heat
  30. Add finely chopped fresh parsley
  31. Add olive oil
  32. Top with toasted breadcrumbs
  33. Serve
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