Spaghetti al Forno

From issue #3.
Photography by Photography by Aaron McLean.
Spaghetti al Forno

Serves: 4 - 6


1 kg fresh tomatoes
10 anchovy fillets in oil, drained
sea salt and freshly ground pepper
pinch of chilli flakes
250ml olive oil
500g spaghetti
½ cup flat leaf parsley, roughly chopped


Preheat the oven to 200ºC. Slice the tomatoes horizontally into thirds. Cover the bottom of an ovenproof baking dish with a layer of the sliced tomatoes. Place the anchovies on top and sprinkle with salt and pepper and a pinch of chilli flakes. Place another layer of tomatoes on top and pour over the olive oil. Season with salt and pepper and another pinch of chilli flakes. Bake in the oven for approximately 20 minutes.

Bring a large pot of water to the boil. Five minutes before the tomatoes are ready, salt the water and add the spaghetti. Remove the tomatoes from the oven. Drain the spaghetti and place on a large serving platter. Spoon the baked tomatoes over the spaghetti, along with all the juices in the dish. Sprinkle with parsley, toss well and serve. Serves 4-6