Recipe: Gwyneth Paltrow’s Roasted Tomato and Anchovy Oreganata Pasta

She’s an award-winning actress.

She’s a singer.

She’s a movie star.

She’s married to Chris Martin from Coldplay.

She has two beautiful kids.

She has her own popular newsletter, GOOP.

She’s gorgeous.

She counts Mario Batali amongst her BFF circle.

And now she’s a cook too?!

With her own cookbook?

You want to hate her. But you just can’t.

Gwyneth Paltrow is gracing the cover of the June issue of Bon Appetit magazine, featuring a few recipes from her new cookbook. Her Roasted Tomato and Anchovy Oreganata Pasta hit the dinner table tonight. You have to plan ahead for this one, folks. The tomatoes are cooked two different ways. One of which takes 3-8 hours. Then there is the oreganata that you have to make. Then cooking the pasta. Then adding it all together. It is a little time consuming. Although the end result is really simple fare, I didn’t want to like it. But I did. And then some. The roasted tomatoes are so to-die-for good that I want to tell you to roast twice the amount the recipe calls for. Because if you’re like me, and I’m hoping you are, you might sneak far too many during the rest of the recipe’s prep time. And you’ll want more for the recipe. And later. Or in between. So yeah, roast more than you need. And plan ahead to make this recipe. You’ll thank me, and Gwyneth later.

PS – For more of her recipe, check out this link from Bon Appetit’s article.

June 21, 2011 – Bonus Photo

I wish I could do something to make her happy. She always looks so darn miserable, no? And I wish she’d stop stealing my (new!) sunglasses!

Gwyneth Paltrow’s Roasted Tomato and Anchovy Oreganata Pasta

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

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