Opposites Attract

Here is a recipe for a winning combination of thin spaghetti dressed with a thick chunky sauce.  It starts with the lowly canned tomato, which, when roasted, reveals its aristocratic airs. Here's a photo showing canned tomatoes that I oven-roasted with sliced onions and eggplant.  

Combine all the ingredients for a quick chunky topping or proceed with just the tomatoes as follows.

Thin Spaghetti with Chunky Oven Roasted Tomato Sauce

(4 servings)

Ingredients

Whole peeled plum tomatoes – large can (28 oz)

Garlic – 6 cloves or more to taste

Red Pepper flakes

Marinated Artichoke Hearts – small jar

Capers – 1 T

Black Olives (optional)

Shitake (or crimini) mushrooms, sliced and sautéed (optional)

Whole Wheat Spaghetti or Angel Hair Pasta

Preheat the oven to 350.

Roast the tomatoes - separate the whole tomatoes from the liquid (reserve) gently pressing out excess liquid, place in a shallow roasting pan (line it with parchment paper brushed with olive oil for easy clean up) and bake for about an hour or until the edges begin to brown.

Start heating large pot of water for pasta.

Sauté minced garlic in olive oil for a couple of minutes, or until fragrant.  Add red pepper flakes, and a pinch of salt, stir for another minute. 

Add the roasted tomatoes, bring to a simmer, add artichoke hearts and capers, cover and keep warm over very low heat.

Prepare pasta; while boiling, sauté sliced mushrooms with salt and pepper, adding minced garlic when the  mushrooms are nearly done.

Drain pasta, divide among warmed shallow bowls. Top with a ladle full of  the chunky roasted tomato sauce, top with sautéed mushrooms and black olives.  Dust with chopped parsley, if desired.

Yum!