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1
Preheat oven to 425 degrees.
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2
Put the tomatoes on a baking sheet and roast them in the oven until the skin begins to blister, about 30 minutes.
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3
Set aside until cool.
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4
Meanwhile, pour the vegetable broth into a small saucepan and bring to a boil.
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5
Turn off the heat, add the rosemary and steep for 1 minute.
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6
Strain and cool in the refrigerator.
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7
Place a large sieve above a glass or ceramic bowl.
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8
Peel, seed and core all of the tomatoes over the sieve.
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9
Coarsely chop 6 of the tomatoes and set them aside.
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10
Crush the remaining 2 tomatoes over the bowl, pushing the pulp through the mesh to extract as much juice as possible.
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11
Discard pulp and seeds.
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12
Combine the roasted garlic, anchovy fillets, capers and half of the olives in a bowl.
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13
Smash into a paste.
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14
Set aside.
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15
Combine the rosemary essence, roasted-tomato juice, sugar and vinegar in a large salad bowl.
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16
Whisk in the olive oil.
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17
Add the salt and pepper.
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18
Add the garlic paste, chopped tomatoes, pasta, remaining olives, basil and oregano.
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19
Toss to combine.
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20
Season to taste with salt and pepper.
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21
Cook the pasta in boiling water until tender.
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22
Drain.
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23
Add it to the vinaigrette and toss.
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24
Refrigerate until chilled.
