Preheat the oven to 450 degrees.
Wash the tomatoes and slice lengthwise into wedges. Place them in a large non-reactive baking pan, cut side up. Sprinkle the chopped garlic over the tomatoes and distribute the anchovies evenly over the top. Drizzle the olive oil over all (use more if you feel like it) and sprinkle the black pepper evenly over the top.
Place the pan with the tomato mixture in the middle rack of the oven. After 25 minutes give the mixture a gentle stir to slightly break up the tomatoes and anchovies. Return to the oven for another 15 minutes or until the top of the tomatoes are slightly browned.
While the tomatoes are cooking, bring a large pot of salted water to a rolling boil. Add the pasta, stirring occasionally to make sure it does not stick together. Cook according to directions, checking occasionally for doneness (pasta should be cooked al dente, with a slight firmness at the center).
Drain the pasta and return to the pot. Add the remaining olive oil and toss the pasta to coat well. Set aside.
Remove the tomatoes from the oven when done and allow to cool briefly, about 2 - 3 minutes. Add the pasta to the pan with the tomatoes, top with the parsley and toss gently, making sure all ingredients are well distributed.
Sprinkle with the torn basil leaves and top with a generous helping of the grated parmesan cheese. Serve immediately.