Roasted Tomato and Anchovy Oreganata Pasta

I know, I know, here I am back with the anchovies, and I'll get back to that in a second, but the first thing I want to tell you about this is that the chef behind it is Gwyneth Paltrow.  Yep, that same Gwyneth Paltrow that I loved so much in Shakespeare in Love, and even more when she guest-starred on Glee.  (Glee, please bring her back?  I'm a little worried about you this season, and she could help.)  Anyway, she has a new cookbook called MY FATHER'S DAUGHTER, and a nice blog with a cooking section, and Bon Appetit did a feature on her that included this recipe. 

And since I have inexplicably developed this late-in-life fascination with anchovies, I gave it a try.  And it ROCKED.  Sweet, slow-roasted cherry tomatoes mixed up with a salty, crunchy mixture of toasted bread crumbs and herbs, all tossed with linguine...this recipe has already made repeat appearances on my table.  I love it, the Southern husband loves it, and the teenager is down at Clemson happily eating microwaved macaroni and cheese and not having to deal with me crushing on anchovies.  It's a win-win-win situation, and I owe it all to Gwyneth.  

Life is a constant series of surprises!

Roasted Tomato and Anchovy Oreganata Pasta, from Bon Appetit

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

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, 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.

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