Saveur.com: Daily Fare: Spaghetti with Oven-Roasted Tomatoes and Caramelized Fennel

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Spaghetti with Oven-Roasted Tomatoes and Caramelized Fennel Aug 28th 2013, 13:00 Enlarge Credit: Laura Sant SERVES 2   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 ½ lb. spaghetti 2 tbsp. finely chopped flat-leaf parsley Bottarga (optional) 1 cup toasted bread crumbs   Instructions 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.

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