Spaghetti with Oven Roasted Tomatoes and Caramelized Fennel

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recipe by Kathy G.

  • Time icon
    Total Time
    3hrs 30mins
  • Serves icon
  • Calories icon
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.

Inspired by:

recipe updated Dec 18, 2019


  • Tomato icon
  • Olive oil icon
    Olive oil
    5 tbsp (74ml)
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Fresh thyme icon
    Fresh thyme
    3 sprigs
  • Fennel bulb icon
    Fennel bulb
    1 (230g)
  • Red onion icon
    Red onion
    1 (135g)
  • Fresh chili icon
    Fresh chili
    2 (40g)
  • Salt icon
    as needed
  • Spaghetti icon
    5⅛ tbsp
  • Fresh parsley icon
    Fresh parsley
    2 tbsp (8g)
  • Breadcrumbs icon
    1 cup (about 46g)


  • 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 oven - 120°C
  2. Add tomato, olive oil and salt & pepper to a clean medium bowl
  3. Toss
  4. Line a clean baking sheet with parchment paper
  5. Transfer tomatoes to baking sheet
  6. Add fresh thyme to the tomatoes
  7. Roast until soft then set aside - 2 hr
  8. Add olive oil and fennel bulb to a clean medium cast iron skillet
  9. Cook until browned - medium heat
  10. Add olive oil and red onion to the medium cast iron skillet
  11. Cook until softened
  12. Add fresh chili to the medium cast iron skillet
  13. Cook - approx 2 min
  14. Chop tomatoes
  15. Transfer tomatoes to medium cast iron skillet then set aside
  16. Fill a clean large saucepan with water and bring to a boil
  17. Add salt and spaghetti to the large saucepan
  18. Cook until al dente
  19. Drain and reserve liquid
  20. Transfer pasta to medium cast iron skillet
  21. Toss together with slotted spoon
  22. Turn - high heat
  23. Add fresh parsley and olive oil to the medium cast iron skillet
  24. Top with breadcrumbs
  25. Serve
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