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 the cloves
. Season the garlic
with a little salt, some black pepper, and a drizzle of extra-virgin olive oil, then wrap in foil.
Cut the tomatoes in 1/2 and place in a bowl. Lightly dress
the tomatoes by drizzling with extra-virgin olive oil
. Season the tomatoes with salt, pepper, and marjoram
, and arrange on the baking sheet cut-side down. Bake the tomatoes 20 to 25 minutes, then flip the tomatoes, and roast 20 minutes more. Roast
the garlic 45 to 50 minutes alongside the tomatoes.
Place about 2/3 of the tomatoes in a food processor
. Coarsely chop
the remainder of the tomatoes, and reserve. Squeeze the garlic out of its skin, and add to the food processor pulsing until smooth. Add the mixture to a Dutch oven
and add the olives, anchovies, capers, and chile. Cook for 5 minutes to allow the flavors to meld. Transfer to a small container for a make-ahead meal and refrigerate, or transfer to a serving bowl. Store the chopped tomatoes separately, or add to the serving bowl.
To serve, bring water to a boil, salt the water and cook the pasta
to al dente
. Reheat the sauce
. Toss the pasta with the sauce for 1 minute, to coat. Serve in shallow bowls with lots of parsley, and drizzle
with more extra-virgin olive oil.