Spaghetti Baked With A Gutsy Roasted Tomato Sauce - cooking recipe

Ingredients

1 3/4 cups canned tomato puree
4 coarsely chopped anchovy fillets
1/4 cup extra virgin olive oil, plus
1 tablespoon extra virgin olive oil
1 -2 garlic clove, minced
1 tablespoon chopped fresh flat leaf parsley
1/4 teaspoon chopped wild fennel (may substitute fennel fronds or 1/4 t. ground fennel seeds)
1/4 teaspoon dried oregano
1/4 teaspoon sea salt
crushed red pepper flakes (a pinch or two)
coarsely ground fresh pepper
1/3 cup homemade unflavored breadcrumbs
8 ounces dried spaghetti

Preparation

Heat oven to 350\u00b0; bring a big pot of water to a boil.
Combine the tomato puree, anchovies, 1/4 cup olive oil, garlic, parsley, fennel, oregano, salt, red pepper flakes, and black pepper in a large ceramic casserole dish; bake for 30 minutes.
Toast the bread crumbs by heating the remaining tablespoon of olive oil in a small saute pan.
When the oil is very hot, toss in the bread crumbs and stir for 1-2 minutes, or until they are browned a bit, but not too dark.
Transfer immediately to a small bowl; set aside.
When the tomatoes have been in the oven for 25 minutes, generously salt the boiling pasta water and drop in the spaghetti.
Cook, stirring often, to parboil, about 5 minutes; drain spaghetti, reserving 1/2 cup water.
Remove the tomatoes from the oven; toss the spaghetti on top of the tomatoes.
Add 1/4 cup reserved cooking water and toss together; there should be plenty of moisture in the dish.
If not, add a tablespoon or more pasta water and toss again.
Bake for 5 minutes until bubbly and hot; serve right away with toasted bread crumbs sprinkled on top.