Gwyneth Paltrow's Roasted Tomato and Anchovy Oreganata Pasta


  • 4 cups cherry tomatoes, divided
  • 9 tablespoons extra-virgin olive oil, dividedt
  • 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
  • 2 garlic cloves, finely chopped
  • Small handful fresh basil leaves, roughly torn

Recipe Preparation

  • 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. Divide among bowls. Top each with 1/4 of the anchovy oreganata.

Recipe by Gwyneth Paltrow,

Nutritional Content

One serving contains: Calories (kcal) 690.3 %Calories from Fat 45.8 Fat (g) 35.1 Saturated Fat (g) 5.1 Cholesterol (mg) 6.8 Carbohydrates (g) 76.6 Dietary Fiber (g) 5.8 Total Sugars (g) 5.9 Net Carbs (g) 70.9 Protein (g) 16.8 Sodium (mg) 423.0Reviews Section

Watch the video: Alison Romans Roasted Tomato and Anchovy Bucatini - A Dining In Cookbook Video (November 2021).