Spaghetti w/ Oven-Roasted Tomatoes and Caramelized Fennel

This would have been a great recipe, if I had used a lot less bread crumbs. The recipe calls for a cup, but a 1/4 cup would have been plenty. I used a 1/2 cup and it pretty much ruined the pasta. Even better, make it without the crumbs, there's a lot of great flavor going on here and the crumbs just take away from the whole thing. Okay, enough with the crumbs. This recipe comes from the February 2009 Saveur.

Spaghetti w/Oven-Roasted Tomatoes and Caramelized Fennel

1 lb. plum tomatoes

4 Tbsp. olive oil

1 tsp sugar

Kosher salt and freshly ground black pepper

1 bulb fennel, cut into matchsticks

1 red onion sliced

3 fresno chiles, finely chopped

1/2 lb. spaghetti

2 Tbsp. finely chopped flat leaf parsley

1 cup toasted bread crumbs

Heat oven to 250 degrees. Core and halve tomatoes lengthwise and scoop out seeds. In a bowl, combine tomatoes, 1 Tbsp. oil, sugar, salt and pepper; toss. Arrange tomatoes, cut side down, on a parchment lined baking sheet; roast until very soft, about 3 hours.

Heat 2 tbsp. oil in a 12" skillet over medium-high heat. Add fennel; brown for 10 minutes. Add onion; cook until soft, about 8 minutes. Add chiles; cook for 2 minutes. Chop and add tomatoes; set skillet aside.

bring pot of salted water to a boil, Cook pasta until al dente, about 8 minutes. Strain, reserving 1/2 cup pasta water. Add pasta and water to tomato mixture; toss. Put skillet over high heat; add parsley and remaining oil; cook for 2 to 3 minutes. Season with salt and pepper. Sprinkle with bread crumbs and serve.