2 small handfuls of basil leaves, plus extra to garnish
4 tablespoons olive oil
4 slices of ciabatta bread, torn into pieces
250 g (8 oz) spaghetti
salt and pepper
Scatter the tomatoes, anchovies, garlic, feta and basil over a large baking tray. Drizzle over half the oil and season with pepper (the anchovies are salty so there's no need to add salt). Bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 20 minutes, turning occasionally, until the tomatoes are soft.
Scatter the bread over a separate baking tray and drizzle with the remaining oil. Bake in the oven for the final 10 minutes of the baking time for the tomatoes.
Meanwhile, cook the spaghetti in a large saucepan of lightly salted boiling water for 10 minutes, or until just tender, then drain and return to the pan. Lightly crush the tomato mixture with a fork, add the bread and toss with the spaghetti. Serve scattered with a few extra basil leaves.