Oven-Roasted Tomato Sauce With Salami, Olives, and Pecorino Recipe

Oven-Roasted Tomato Sauce With Salami, Olives, and Pecorino Recipe
16 Ingredients
  • 1 pound cherry or grape tomatoes, halved if they’re large
  • 2 1/2 tablespoons olive oil
  • 1 1/4 tablespoons sherry vinegar
  • 1 teaspoon maple syrup
  • 2 sprigs fresh thyme
  • Kosher salt and freshly ground black pepper
  • 4 ounces Genoa salami, diced
  • 1 medium white onion, finely chopped (about 1 cup)
  • 1 medium clove garlic, minced (about 1 teaspoon)
  • 2 teaspoons capers, drained and chopped
  • 1/4 cup pitted, sliced kalamata olives
  • 1 anchovy, mashed into a paste
  • 2 tablespoons dry white wine
  • 12 ounces to 1 pound dry spaghetti
  • 1 teaspoon zest from 1 lemon
  • 2 tablespoon finely grated Pecorino cheese
Nutrition
575
29% daily value
4 servings
                                       
                                            balanced, high-​fiber
     

Fat

32% 21

Saturated

28% 6

Trans

- 0

Monounsaturated

- 11

Polyunsaturated

- 3

Carbs

25% 75

Carbs (net)

- 69

Fiber

22% 5

Sugars

- 8

Sugars, added

- 1

Protein

41% 20

Cholesterol

12% 36

Sodium

30% 714

Calcium

11% 112

Magnesium

18% 75

Potassium

14% 659

Iron

15% 3

Zinc

22% 2

Phosphorus

42% 293

Vitamin A

7% 60

Vitamin C

24% 22

Thiamin (B1)

21% 0

Riboflavin (B2)

15% 0

Niacin (B3)

26% 4

Vitamin B6

31% 0

Folate equivalent (total)

10% 41

Folate (food)

- 41

Folic acid

- 0

Vitamin B12

16% 0

Vitamin D

78% 12

Vitamin E

15% 2

Vitamin K

14% 16

Sugar alcohols

- 0

Water

- 182
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