Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2 1/2         pounds  ripe tomatoes sliced -- 1/2"-thick
  4                     anchovy fillets well drained -- chopped fine
  4                     garlic cloves -- minced
     1/4           cup  chopped parsley
  2          teaspoons  salt
     1/2      teaspoon  pepper
  1              pinch  hot red chili flakes
     1/3           cup  olive oil
  1              pound  spaghetti

Preparation:

Place a layer of tomatoes in the bottom of a heavy casserole dish (medium size). Sprinkle with a bit of each of the other ingredients (except spaghetti and oil). Repeat layers until tomatoes are finished. Drizzle with oilve oil. Bake covered in preheated 400F oven for 30 minutes until tender and bubbling. Meanwhile, cook spaghetti in a large pot of boiling salted water. Drain well and combine with tomatoes in a large pasta dish. Toss until all the tomato liquid has been absorbed by the pasta and the tomatoes are all broken up. Taste and adjust seasoning if necessary. Makes six servings.

Nutritional Information:

391 Calories (kcal); 13g Total Fat; (30% calories from fat); 10g Protein; 57g Carbohydrate; 0mg Cholesterol; 718mg Sodium