Gwyneth Paltrows Roasted Tomato and Anchovy Oreganata Pasta

Ingredients

• 4 cups cherry tomatoes, divided
• 9 tablespoons extra-virgin olive oil, dividedt
• 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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