- 2 ⅕ pounds firm Tomato
- 3 tablespoons Olive oil
- 2 Garlic cloves
- 2 Shallots
- 12 ounces large pasta shells (preferably whole-grain)
- 3 sprigs Marjoram
- 3 Anchovy fillets
Rinse and core tomatoes. Cut in half.
Place halved tomatoes on a baking sheet, cut side down, and drizzle with a little olive oil.
Preheat broiler. Place tomatoes on the second rack from the top and broil until skin has darkened, 12-15 minutes. Let cool slightly, then remove the skins.
Peel garlic and shallots; cut into slices. Pour remaining olive oil in a pan. Sauté garlic and shallots over medium heat.
Add tomatoes with any accumulated juice from the pan. Cover and cook an additional 15 minutes.
Meanwhile, cook pasta in boiling, salted water, according to package instructions.
Rinse marjoram, shake dry and remove leaves from stems. Chop coarsely.
In a mortar, mash anchovies with a pinch of salt until reduced to a smooth paste. Add to the tomato sauce and cook about 2 minutes. Stir in marjoram.
Drain the pasta in a sieve. Toss pasta with the tomato sauce and serve immediately.