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Ingredients

• 1 head garlic
• 12 to 14 large Roma or plum tomatoes
• 1/4 cup extra-virgin olive oil, plus more for drizzling
• Kosher salt and freshly ground black pepper
• 2 sprigs fresh marjoram or oregano, leaves picked and chopped or 1 teaspoon dried
• 1/2 cup pitted oil-cured olives, loosely packed
• 6 flat filets anchovies
• 3 tablespoons drained Capote capers or stemmed caperberries
• 1 small Fresno chile or Italian red cherry pepper, seeded and coarsely chopped
• 1 pound penne or bucatini
• 1/2 cup chopped flat-leaf parsley

Description

Preheat The Oven To 375 Degrees F. Arrange A Cooling Rack Over A Parchment Or Foil-lined Baking Sheet For Easy Clean Up. Cut The Ends Off The Entire Head Garlic To Expose All Of…

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