Roasted Tomato And Roasted Garlic Puttanesca

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1 head garlic

12 to 14 large Roma or plum tomatoes

1/4 cup extra-virgin olive oil, plus more for drizzling

Kosher salt and freshly ground black pepper

2 sprigs fresh marjoram or oregano, leaves picked and chopped or 1 teaspoon dried

1/2 cup pitted oil-cured olives, loosely packed

6 flat filets anchovies

3 tablespoons drained Capote capers or stemmed caperberries

1 small Fresno chile or Italian red cherry pepper, seeded and coarsely chopped

1 pound penne or bucatini

1/2 cup chopped flat-leaf parsley

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