Roasted Tomato and Anchovy Oreganata Pasta

By amaliana

Ingredients

• 4 cups cherry tomatoes, divided
• 9 Tbsp. extra-virgin olive oil. divided
• Kosher salt
• 1/4 unseasoned breadcrumbs(preferably homemade)
• 1 Tbsp. finely chopped fresh flat-leaf parsley
• 1/2 tsp. finely chopped fresh thyme
• Large pinch dried oregano
• Freshly ground black peper
• 16 anchovy fillets packed in oil, drained
• 12 oz.spaghetti
• 2 garlic cloves, finely chopped
• Small handful fresh basil leaves, roughly torn

Details

Servings 4

Preparation

Step 1

Preheat oven to 200. Place 2 cups tomatoes in an 8x8x2"glass baking dish. Stir in 1 Tbsp. oil and a large pinch of salt. Roast, stirring occasionally, at least 3 hours and up to 8 hours(the longer they roast, the sweeter and more concentrated the flavor. Set aside.
Increase oven temperature to 400. Line a small baking sheet with parchment paper. Place breadcrumbs and herbs in a small bowl; season with salt and pepper. Drizzle 1 Tbsp. oil over; stir until mixture resembles damp sand. Lay anchovies about 1/4" apart on prepared sheet. Evenly pack breadcrumb mixture over; drizzle with 1 Tbsp oil. Bake until golden brown, 3-5 minutes; set anchovy oreganata aside.
Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until tender but still firm to the bite. Drain, reserving 1 cup pasta cooking liquid.
Meanwhile, place remaining 2 cups tomatoes in a large bowl. Crush tomatoes with your hands. Heat 4 Tbsp. oil in a large skillet over medium-high heat. Add garlic; cook, stirring, 30 seconds. Add crushed tomatoes and a pinch of salt; cook, stirring occasionally, until juices thicken,6-7 minutes. Add roasted tomatoes.
Add drained spaghetti to skillet; toss to coat, add reserved pasta water by 1/4-cupfuls if dry. Remove from heat; stir in basil. Drizzle with remaining 2 Tbsp. oil. Divide among bowls. Top each with 1/4 of the anchovy oreganata.