Oven Puttanesca with Family & Friends

Serves 4-6
8-10 medium tomatoes, Roma or other vine-ripe tomatoes
6 cloves garlic, peeled and lightly crushed
1 teaspoon crushed red pepper flakes
1/2 cup extra-virgin olive oil, plus more for drizzling
6 whole anchovy fillets
2/3 cup pitted kalamata olives
3 tablespoons capers, rinsed
Kosher salt and freshly ground pepper
12 ounces dried pasta, cooked al dente

Preheat oven to 425° degrees.
Prepare tomatoes. If using Roma, slice in half and place cut side down in pan, if using another smaller vine-ripened variety, slice a thin portion off the bottom of each tomato so tomatoes will sit flat in the pan.

Heat an 11 x 17 inch baking pan in the oven with the garlic, red pepper flakes and olive oil until hot, about 3 minutes. Remove the pan from the oven.
Add the tomatoes, anchovy fillets, kalamata olives and capers, distributing evenly.
Roast for about 35 minutes, then reduce oven to 375 degrees, and roast 15 minutes more.

Remove the pan from the oven. Cool slightly, and remove the skins and cores from the tomatoes using tongs or a fork. Gently mash the tomatoes, in the pan, mixing with the garlic and reduced anchovies, using care not to mash the olives and capers. Add salt and pepper to taste. If the tomatoes have given off a large amount of liquid, reduce the sauce over the heat on the stovetop to reduce slightly.

Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Drain.
Toss with Puttanesca sauce. Serve drizzled with olive oil.