1Preheat oven at 240 C.
2Remove the stems (if any) from all but eight of the tomatoes.
3Combine tomatoes with oil, garlic, chilli, anchovies, basil, a tiny pinch of salt and a generous sprinkling of black pepper in a baking dish. Roast, uncovered, for about 15 mins or until tomatoes start to split and the garlic browns.
4Meanwhile, cook pasta in a large pan of boiling, salted water until just tender.
5Remove the eight stemmed tomatoes from the dish. In the baking dish, use a fork to coarsely mash remaining tomatoes with the other ingredients until you have a thick, sauce-like mixture.
6Reserve some cooking water, then drain pasta.
7Toss pasta through tomato mixture. Add a little cooking water, if necessary, to allow sauce to coat pasta.
8Divide pasta among four serving plates and top with reserved stemmed tomatoes.
9Serve with plenty of parmesan cheese and freshly ground black pepper
Photo: Bauer/Brett Stevens