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Spicy Roasted Tomato Marinara with Spaghetti Squash

Rachael Ray : Food Network
  • 145 minutes
  • Serves 4

INGREDIENTS

5

Flat anchovy filets

3

Basil, fresh leaves

2

Bay leaves, fresh

2

Carrots

2

Celery, ribs

1 handful

Flat-leaf parsley, fresh

1

Fresno or holland chile

6 cloves

Garlic

1

Herb

1

Lemon, rind of

2

small sprigs Marjoram or oregano, fresh

1

Onion

2

Spaghetti squash, medium

1

Sweet onion

24

Vine tomatoes or large plum tomatoes, ripe organic

4 cups

Chicken stock

2 tbsp

Tomato paste

1

Salt and freshly ground black pepper

1

Olive oil, Extra-virgin

3 tbsp

Olive oil, extra-virgin

1

From a hunk of parmigiano-reggiano cheese, large rind

1

Parmigiano-reggiano cheese

1/2 cup

Red or white wine, dry

12 cups

Water