Preheat oven to 200 degrees. Mix 2 cups tomatoes in baking dish with 1 Tbsp oil, pinch of salt. Roast, stirring occasionally for 3 hours. Set aside.
2
Increase temp to 400 degress. Prepare baking sheet with parchment paper sprinkled with breadcrumbs, herbs, salt and pepper. Drizzle 1 Tbsp oil over and stir until damp sand texture. Lay anchovies on prepared sheet and pack breadcrumbs around them. Drizzle 1 Tbsp oil over and bake until brown, 3-5 minutes. Set aside.
3
Cook spaghetti acording to package directions. Reserve 1 Cup liquid after cooking. While pasta is cooking follow next step.
4
2 cups tomatoes in large bowl and crush with hands. Heat 4 Tbsp oil in large skillet over medium-high heat. Add garlic; cook, stirring, 30 seconds. Add crushed tomatoes and pinch of salt; cook, stirring occasionally, until juices thicken, 6-7 minutes. Add roasted tomatoes.
5
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 4 bowls. Top each with 1/4 of the anchovy oreganata.
