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Preheat the oven to 210°C. Chop the tomatoes and lay them out on a large oven tray. Drizzle over the balsamic vinegar and 2 tablespoons of olive oil. Season with salt and pepper.
Bake for approximatly 20 minutes until the tomatoes are blistered and have collapsed.
Once roasted, scoop the tomatoes into a blender and leave behind the excess liquid in the oven tray. Blend the tomatoes until smooth.
Heat a saucepan over low-medium heat and add in the remaining 2 tablespoons of oil.
Add in the garlic and fry for 1 minute before adding in the anchovies, capers, olives and chili flakes. Fry until the anchovies have broken down.
Pour over the tomato sauce and add the dried oregano and miso paste (if using instead of anchovies.) Season with salt and pepper and let it simmer for 10-15 minutes.
While the sauce is simmering, bring a pot of water to the boil and cook the dried pasta according to the packet instructions.
Serve the sauce over the hot pasta along with shaved parmesan cheese.