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A plate of bucatini tossed with butter-roasted tomato sauce.

Bucatini with Butter-Roasted Tomato Sauce


Description

Source: Bon Appetit


Ingredients

  • 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)

Instructions

  1. 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.
  2. 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.
  3. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving ½ cup pasta cooking liquid.
  4. 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.
  5. 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