Photo: Jason Wallis; Styling: Cindy Barr
Yield
Serves 4 (serving size: 1 1/2 cups)

For a fresh take on weeknight spaghetti, serve your family Pasta with Roasted-Tomato Meat Sauce. Don't skip the anchovies—they add a savory, salty layer to the sauce.

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Place cherry tomatoes on a jelly-roll pan. Bake at 400° for 12 minutes or until tomatoes are lightly browned.

Step 3

Cook pasta according to package directions, omitting salt and fat.

Step 4

Melt the butter in a large skillet over medium-high heat. Add pork, garlic, salt, pepper, and anchovies to pan; cook 4 minutes or until pork is browned, stirring to crumble. Add sherry to pan; cook 30 seconds, scraping pan to loosen browned bits. Add tomatoes and vinegar; cook 2 minutes or until tomatoes release their liquid and sauce is slightly thickened. Combine pasta and sauce in a large bowl; toss to coat. Sprinkle with basil.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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Ratings & Reviews

EllenDeller's Review

daneanp
June 30, 2014
Okay, but I wouldn't make again. The pork and anchovies had me expecting the unctuous creaminess of a bolognese sauce, but it wasn't there, even though I added a bit of half and half at the end. Mostly, it's way too much vinegar. Really wish I'd gone a tsp. at a time.

JillyBurke's Review

KDesrochers1
April 21, 2014
Great recipe that packs a punch of unique flavors.

daneanp's Review

LDombeck
April 09, 2014
A different take on spaghetti that DH and I really enjoyed. I did roast the tomatoes a bit longer than the recipe called for. Quick, easy, delicious meal. Can't wait to try this with end-of-summer cherry tomatoes.

Suze02's Review

Suze02
October 17, 2013
Delicious--great recipe for the last of the season's tomatoes--loved the addition of the anchovies and balsamic vinegar to the sauce

KDesrochers1's Review

JillyBurke
October 15, 2013
I made this tonight with the last of my cherry tomatoes from the garden and fresh basil. I didn't change a thing and I was blown away by how good this recipe is. It will definitely be added to my rotation. I don't usually use anchovies but decided to keep them in the recipe and boy am I glad I did- couldn't imagine the recipe without them.

LDombeck's Review

RobinC
October 14, 2013
My family loved this meal. Instead of pork, I used ground turkey. Still really good. The mint/pea pesto was really good, just super garlicky. My 5 year old thought it was too spicy with all the raw garlic. But my 7 year old loved it! The pasta was a hit with them as well.

LindsayJL's Review

EllenDeller
September 23, 2013
This was absolutely fantastic. The anchovies add a ton of delicious flavor to the meat sauce. Next time I'd probably roast the tomatoes a little longer so they break down better into the sauce. They still were juicy and tasty. This is a keeper for sure!

RobinC's Review

LindsayJL
September 14, 2013
Very tasty dish! A definite keeper! I used a 16 oz package of ground pork so I doubled the recipe except the salt. I am quite glad that I didn't double the salt because with the anchovies, this dish is salty enough. I used fresh linguine...I boiled 2-9 oz packages and only ended up using about half. So next time, I will only boil 1-9 oz package of fresh linguine. Everything else is perfect as is except I did add a modest amount of salt and olive oil to the pasta when cooking and I would do that again next time.