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1
Preheat the oven to 375 degrees F.
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2
Arrange a cooling rack over a parchment or foil-lined baking sheet for easy clean up.
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3
Cut the ends off the entire head garlic to expose all of the cloves.
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4
Season the garlic with a little salt, some black pepper, and a drizzle of extra-virgin olive oil, then wrap in foil.
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5
Cut the tomatoes in 1/2 and place in a bowl.
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6
Lightly dress the tomatoes by drizzling with extra-virgin olive oil.
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7
Season the tomatoes with salt, pepper, and marjoram, and arrange on the baking sheet cut-side down.
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8
Bake the tomatoes 20 to 25 minutes, then flip the tomatoes, and roast 20 minutes more.
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9
Roast the garlic 45 to 50 minutes alongside the tomatoes.
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10
Place about 2/3 of the tomatoes in a food processor.
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11
Coarsely chop the remainder of the tomatoes, and reserve.
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12
Squeeze the garlic out of its skin, and add to the food processor pulsing until smooth.
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13
Add the mixture to a Dutch oven and add the olives, anchovies, capers, and chile.
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14
Cook for 5 minutes to allow the flavors to meld.
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15
Transfer to a small container for a make-ahead meal and refrigerate, or transfer to a serving bowl.
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16
Store the chopped tomatoes separately, or add to the serving bowl.
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17
To serve, bring water to a boil, salt the water and cook the pasta to al dente.
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18
Reheat the sauce.
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19
Toss the pasta with the sauce for 1 minute, to coat.
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20
Serve in shallow bowls with lots of parsley, and drizzle with more extra-virgin olive oil.
