Gwyneth Paltrow's Roasted Tomato and Anchovy Oreganata Pasta
INGREDIENTS
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4 cups cherry tomatoes, divided
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9 tablespoons extra-virgin olive oil, dividedt
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Kosher salt
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1/4 cup unseasoned dry breadcrumbs (preferably homemade)
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1 tablespoon finely chopped fresh flat-leaf parsley
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1/2 teaspoon finely chopped fresh thyme
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Large pinch dried oregano
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Freshly ground black pepper
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16 anchovy fillets packed in oil, drained
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12 ounces spaghetti
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2 garlic cloves, finely chopped
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Small handful fresh basil leaves, roughly torn
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