Roasted Tomato And Anchovy Oreganata Pasta

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Framed Cooks


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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

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