Roasted Tomato and Anchovy Oreganata Pasta | Food Stuff
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Cooking tools:
- Pepper mill
- Chef's knife
- Cutting board
- Baking sheet
- Aluminum foil
- Oven
- Mixing bowl
- Pot
- Stove
- Skillet
- Colander
- Plate
Ingredients
- 16 anchovy fillets packed in oil, drained
- Freshly ground black pepper
- 1/4 cup unseasoned dry breadcrumbs
- 4 cups cherry tomatoes, divided
- Small handful fresh basil leaves, roughly torn
- 1 tablespoon finely chopped fresh parsley
- 1/2 teaspoon finely chopped fresh thyme
- 2 garlic cloves, finely chopped
- Kosher salt
- 9 tablespoons extra-virgin olive oil, divided
- Large pinch dried oregano
- 12 ounces spaghetti
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