- 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
- 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.