Roasted Tomato & Anchovy Oreganata Pasta
Anchovies go especially well with tomato-based dishes, adding that whole umami thing, and the combination is especially nice with pasta.
4 cups cherry tomatoes, divided
9 tablespoons extra-virgin olive oil, divided
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
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.