Triple Garlic Pasta with Oven-Dried Tomatoes, Olives, and Breadcrumbs

Ingredients

• 1 quart cherry or plum tomatoes, split in half
• 10 cloves garlic, divided
• 6 sprigs fresh thyme
• Kosher salt and freshly ground black pepper
• 1/2 cup extra-virgin olive oil, divided
• 2 slices hearty white bread, roughly torn
• 3 tablespoons chopped fresh parsley leaves
• 2 tablespoons tomato paste
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon dried oregano
• 1/2 cup dry white wine or vermouth
• 1 pound penne, ziti, rigatoni, or other thick tubular pasta
• 1 cup sliced pitted kalamata or other olives
• 1/4 cup thinly sliced scallion whites and pale greens

Directions

1. Set an oven rack in the center position, then heat the oven to 300 degrees F. Arrange the tomatoes on a foil-lined rimmed baking sheet with their cut sides facing up. Distribute the sliced garlic and thyme over the top, season with salt, and spoon over 3 tablespoons olive oil. Roast, turning the pan now and then, until the tomatoes look wrinkled and partly dried and the garlic has taken on a golden color, about 1 hour 15 minutes. Remove and discard the thyme sprigs.
2. While the tomatoes roast, put the bread and 1 tablespoon olive oil in a food processor. Add salt, then pulse until the bread becomes fine crumbs, about 10 seconds. Heat a large skillet over medium heat until it is hot, then add the crumbs. Cook, stirring and tossing often, until they are light golden and beginning to crisp, about 4 minutes. Stir in the minced garlic and keep cooking and tossing until the crumbs are fully crisp and golden brown, a few minutes longer. Scrape them into a medium bowl, let them cool a bit, then mix in the chopped parsley and set them aside.
3. Clean out the skillet, then add the remaining 4 tablespoons olive oil and 2 smashed garlic cloves. Warm over medium-low heat, turning the garlic from time to time, until it is soft and lightly golden, about 12 minutes. Move the garlic to a cutting board, let it cool, mince it finely, and add it back to the skillet.
4. Add the tomato paste, red pepper flakes, and dried oregano to the garlic oil in the skillet. Cook while whisking until the mixture smells fragrant, about 1 minute. Pour in the white wine, whisk it in, and simmer until the mixture reduces into a loose sauce, about 4 minutes. Take the skillet off the heat and set it aside.
5. Once the tomatoes are done, bring a large pot of salted water to a boil over high heat. Cook the pasta according to the package directions, then drain it, saving 1/2 cup of the pasta water.
6. Add the drained pasta to the skillet with the tomato paste and white wine sauce. Add the dried tomatoes and garlic, then the olives, scallions, and reserved pasta water. Cook over high heat, stirring and tossing continuously, until the sauce coats the pasta evenly. Add half of the breadcrumbs and toss again. Season with salt to taste, transfer to a serving platter, top with the remaining breadcrumbs, and serve right away.