INGREDIENTS
1 cup diced onion
4 large garlic cloves, sliced thin
6 anchovy fillets
2 lbs. ripe tomatoes, cored, cut in half
6 TBSP. olive oil, plus more for capers
Salt and pepper
4 kalamata olives, pitted and minced
2 TBSP. capers
3/4 lb. thin spaghetti
1 lb. large shrimp, shelled and butterflied
1/4 cup chopped fresh parsley
DIRECTIONS
Heat oven to 500 degrees.
Combine the onion, garlic, and anchovies in an ovenproof skillet.
Top with the tomatoes, cut side down.
Drizzle on 4 TBSP. olive oil and season with salt and pepper.
Roast until the juices are bubbling and the tomato skins have blistered and browned in spots, about 15 minutes.
Remove from pan and cool slightly.
When the tomatoes are cool enough to touch, pull the skins off and mash the tomatoes.
Set the pan over medium heat and simmer the sauce until thickened and reduced to about 2 cups.
Check for salt and pepper and keep warm.
Keep the sauce warm.
Serves 4.
