Source: Bon Appetit
- 1 28-oz. can whole peeled tomatoes
- 8 garlic cloves, peeled, crushed
- 2 anchovy fillets packed in oil
- ¼ cup (½ stick) unsalted butter, cut into small pieces
- ¼ to ½ teaspoon crushed red pepper flakes plus more for serving
- Kosher salt and freshly ground black pepper
- pinch sugar (optional)
- 12 oz. bucatini or spaghetti
- Finely grated Parmesan (for serving)
- Preheat oven to 425°F. Combine tomatoes (crushing them with your hands), garlic, anchovies, butter, and red pepper flakes to taste (note: 1/2 teaspoon makes for a very spicy sauce) in a 13×9” baking dish; season with salt and black pepper.
- Roast, tossing halfway through, until garlic is very soft and the mixture is jammy, 35–40 minutes. Using a potato masher or fork, mash to break up garlic and tomatoes, or, if you live with little people, purée the mixture in a food processor. Taste. Adjust seasoning with a pinch of sugar (1/4 teaspoon or more) if necessary.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving ½ cup pasta cooking liquid.
- Return pasta to pot and add tomato sauce and pasta cooking liquid (or simply place cooked pasta in a large serving bowl and toss with sauce and a splash of cooking liquid if necessary.) Cook over medium-high heat, tossing until sauce coats pasta, about 3 minutes. Serve topped with Parmesan and more red pepper flakes.
- Note: Tomato sauce can be made 4 days ahead. Let cool; cover and chill. Reheat before mixing with pasta.
- Prep Time: 20 minutes
- Category: Pasta
- Method: Oven, Stovetop
- Cuisine: American, Italian
Keywords: butter, roasted, tomato, sauce