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Roasted Tomato and Anchovy Oreganata Pasta

Roasted Tomato and Anchovy Oreganata Pasta Recipe

  • 4 cups cherry tomatoes, divided
  • 9 tablespoons extra-virgin olive oil, divided
  • Kosher salt
  • 1/4 cup unseasoned dry breadcrumbs
  • 1 tablespoon finely chopped fresh 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
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