Gwyneth Paltrow's Roasted Tomato and Anchovy Oreganata Pasta
- 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
- Produce
- Basil, fresh leaves (1 Small handful)
- Cherry tomatoes (4 cups)
- Flat-leaf parsley, fresh (1 tablespoon)
- Oregano, dried (1 Large pinch)
- Thyme, fresh (1/2 teaspoon)
- Seafood
- Anchovy (16)
- Cooking & Baking
- Black pepper, Freshly ground (1)
- Garlic cloves (2)
- Kosher salt (1)
- Olive oil, extra-virgin (9 tablespoons)
- Pasta & Grains
- Spaghetti (12 ounces)
- Bread & Baked Goods
- Breadcrumbs, unseasoned dry (1/4 cup)
Preparation
Read recipe preparation on bonappetit.com
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Recipe Stats
Published June 1, 2011 (1 year ago).
2 people saved this recipe.
