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
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