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- 4 cups cherry tomatoes, divided
- 9 tablespoons extra-virgin olive oil, divided
- Kosher salt
- 1/4 cup unseasoned dry breadcrumbs (preferably homemade)
- 1 tablespoon finely chopped fresh flat-leaf 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
Roasted Tomato & Anchovy Oreganata Pasta
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.
2. 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.
3. 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.
4. 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.
5. Add drained spaghetti to skillet; toss to coat, adding 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.
Originally published on Bon Appetit.