Cooking Instructions
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Step 1
Preheat the oven to 425 degrees F (220 degrees).
Step 2
In a medium mixing bowl, combine
Cherry Tomatoes (4 cups)
,
Kalamata Olives (1/4 cup)
,
Capers (1/4 cup)
,
Anchovy Fillets (1)
,
Garlic (2 cloves)
,
Shallots (2)
,
Fresh Oregano (1 Tbsp)
,
Granulated Sugar (1/2 Tbsp)
,
Salt (1/2 tsp)
,
Crushed Red Pepper Flakes (1/2 tsp)
, and
Olive Oil (3 Tbsp)
.
Step 3
Toss to combine. Spread the tomato mixture in an even layer in a 12-inch cast iron skillet or a 9 x 13 baking dish.
Step 4
Bake for 30 minutes, until the tomatoes are caramelized and their juices have mingled nicely with the briny olives and capers.
Step 5
To serve, add the
Fresh Parsley (2 Tbsp)
and a heap of cooked spaghetti to the pan and toss to combine.
Step 6
Drizzle with olive oil and mangia! Alternatively, you can store the sauce for later or use it as a topping for fish or shrimp.
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