Serves 4
Preparation time 10 minutes
Cooking time 1¾ hours
500 g (1 lb) cherry tomatoes, halved
75 ml (3 fl oz) extra virgin olive oil
2 garlic cloves, roughly chopped
400 g (13 oz) dried spaghetti
50 g (2 oz) fresh white breadcrumbs
8 anchovy fillets in oil, drained, rinsed, patted dry and roughly chopped
salt and black pepper
Arrange the tomatoes, cut-side up, in a single layer in a roasting tin lined with greaseproof paper. Drizzle lightly with the oil and scatter with half the garlic. Season lightly with salt and pepper and roast in a preheated oven, 120°C (250°F), Gas Mark ½, for 1½ hours.
Cook the pasta in a large saucepan of salted boiling water according to the packet instructions until al dente. Drain.
Meanwhile, heat the remaining oil in a large frying pan over a high heat. Add the breadcrumbs and remaining garlic and cook, stirring, until golden and crisp. Remove from the heat and stir in the anchovies, roasted tomatoes and, once ready, the pasta.
Cook, stirring, over a low heat for 30 seconds until the pasta is well coated in the sauce. Serve immediately.
For sun-dried tomato & olive spaghetti, use 150 g (5 oz) sun-blush (semi-dried) tomatoes instead of roasting your own. Heat them in the olive oil for 1–2 minutes before frying the breadcrumbs. Replace the anchovies with 50 g (2 oz) sliced olives.