Ingredients
- 4 cups cherry tomatoes, divided
- 9 tablespoons extra-virgin olive oil, divided
- Kosher salt
- 1/4 cup unseasoned dry breadcrumbs
- 1 tablespoon finely chopped fresh parsley
- 1/2 teaspoon finely chopped fresh thyme
- Large pinch dried oregano
- Freshly ground black pepper
- 16 anchovy fillets packed in oil, drained
- 12 ounces spaghetti
- 2 garlic cloves, finely chopped
- Small handful fresh basil leaves, roughly torn
Instructions
- Preheat oven to 200 and place 2 cups tomatoes on a foil-lined baking sheet. Drizzle 1 tablespoon of oil on top and sprinkle with a large pinch of salt. Roast for 3-4 hours and set aside.
- Increase oven temperature to 400°. Put a fresh set of foil on the baking sheet. Place breadcrumbs and herbs in a small bowl and season with salt and pepper and stir another tablespoon of oil into the crumbs.
- Lay the anchovies in a single layer on the foil-lined sheet. Evenly pack breadcrumb mixture over the anchovies and drizzle with another tablespoon of oil. Bake until golden brown, about 5-7 minutes.
- Cook spaghetti according to package directions, saving one cup of water out of the pot before you drain it.
- While the pasta is cooking, put the remaining 2 cups of tomatoes in a large bowl and break them up with your hands (now is a good time to be wearing an apron – this is splattery work!
- Heat 4 tablespoons of oil in a large skillet over medium-high heat. Add garlic and stir for 30 seconds. Add crushed tomatoes and a pinch of salt and cook until they are slightly thickened, about 6-7 minutes. Add roasted tomatoes.
- Add drained spaghetti to skillet and toss to coat. Add just enough pasta water to make a light sauce. Remove from heat, stir in basil and drizzle with the rest of the oil. Divide the pasta among warmed plates and sprinkle the oreganata mixture on top.
6756.6 g649.6 mg35 g5.2 g0 g74.7 g4.9 g18.1 g13.6 mg