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1
Preheat oven to 400F, and put the water for the pasta on to boil (be sure to salt the water with a couple of heaping spoonfuls of salt).
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2
Slice tomatoes in 1/4-inch thick slices.
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3
(If they are Romas, it's best to slice lengthwise, whereas a rotund beefsteak tomato should be sliced horizontally, parallel with its equator.
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4
The idea is to maximize surface area.)
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5
Cut enough slices to cover the bottom of an oven-proof skillet (cast iron is preferable but anything oven-proof and no larger than 10 inches in diameter will do), without overlapping.
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6
Sprinkle a pinch of red pepper flakes, a dash of salt, a dash of pepper and about one quarter to one third of your anchovies on this first layer.
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7
Repeat the tomato layering and spicing until you run out of tomatoes.
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8
The idea is to make sure you are distributing anchovies and spices evenly.
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9
Pour olive oil on top of the layered tomatoes.
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10
Reduce oven to 375F, and bake for 20 minutes.
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11
At the 15 minute mark, it's safe to put your pasta on to boil.
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12
The tomatoes are ready when the oil has visibly risen and is boiling.
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13
The tomatoes on top should appear somewhat shriveled, perhaps even a bit browned.
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14
If the tomatoes get to this point before your pasta is ready, it's fine to turn off the oven and let the skillet keep warm inside.
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15
When the pasta is al dente, drain and transfer it to a large bowl.
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16
Add the tomatoes and toss with fresh Italian parsely and grated cheese.
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17
Do not be thrown by the puddle at the bottom of the bowl.
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18
It is a very wet sauce that requires thorough tossing and constant grabbing of goodies from the bottom of the bowl with each plate served.
