Spaghetti with Oven-Roasted Tomatoes and Caramelized Fennel

By garciamoss

Ingredients

• 1 lb. plum tomatoes
• 4 tbsp. olive oil
• 1 tsp. sugar
• Kosher salt and freshly ground black pepper
• 1 bulb fennel, cut into matchsticks
• 1 red onion, sliced
• 3 fresno chiles, finely chopped
• 1/2 lb. spaghetti
• 2 tbsp. finely chopped flat-leaf parsley
• Bottarga (optional)
• 1 cup toasted bread crumbs

Details

Adapted from saveur.com

Preparation

Step 1

1. Heat oven to 250˚. Core and halve tomatoes lengthwise; scoop out seeds. In a bowl, combine tomatoes, 1 tbsp. oil, sugar, salt, and pepper; toss. Arrange tomatoes, cut side down, on a parchment paper–lined baking sheet; roast until very soft, about 3 hours.

2. Heat 2 tbsp. olive oil in a 12" skillet over medium-high heat. Add fennel; brown for 10 minutes. Add onion; cook until soft, about 8 minutes. Add chiles; cook for 2 minutes. Chop and add tomatoes; set skillet aside.

3. Bring a pot of salted water to a boil. Cook pasta until al dente, about 8 minutes. Strain, reserving ½ cup pasta water. Add pasta and its water to tomato mixture; toss. Put skillet over high heat; add parsley and remaining oil; cook for 2–3 minutes. Season with salt and pepper. Sprinkle with grated bottarga and bread crumbs.