Bucatini with Butter-Roasted Tomato Sauce

From the kitchen of Carly

Bucatini gets a luxe treatment with tomatoes roasted until jammy, melted butter, anchovies, and crushed garlic. The whole thing becomes a silky, umami-forward sauce that coats every strand. Finish with Parmesan and red pepper flakes for heat and brightness.

Prep
n/a
Cook
n/a
Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11 (28-ounce) can whole peeled tomatoes
  • 18 garlic cloves, peeled, crushed
  • 12 anchovy fillets packed in oil
  • 11/4 cup (1/2 stick) unsalted butter, cut into small pieces
  • 11/2 teaspoon crushed red pepper flakes plus more for serving
  • 1Kosher salt, freshly ground pepper
  • 112 ounces bucatini or spaghetti
  • 1Finely grated Parmesan (for serving)

Instructions

  1. Preheat oven to 425°F. Combine tomatoes (crushing them with your hands), garlic, anchovies, butter, and 1/2 teaspoon red pepper flakes in a 13x9" baking dish; season with salt and black pepper. Roast, tossing halfway through, until garlic is very soft and mixture is jammy, 35–40 minutes. Using a potato masher or fork, mash to break up garlic and tomatoes.

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

  3. Return pasta to pot and add tomato sauce and pasta cooking liquid. Cook over medium-high heat, tossing until sauce coats pasta, about 3 minutes. Serve topped with Parmesan and more red pepper flakes.

  4. Tomato sauce can be made 4 days ahead. Let cool; cover and chill. Reheat before mixing with pasta.

  5. You may never stir again once you've given this low-maintenance tomato sauce a try. Roasting coaxes depth from canned tomatoes, instilling a long-cooked flavor. A generous amount of garlic and anchovies adds even more character. Here are other ways to use the wonderful sauce beyond pasta:

  6. Tomato Soup: Purée with vegetable or chicken stock and a splash of cream for a warming bowl.

  7. Omelet: Fold a spoonful inside an omelet along with pieces of smoked mozzarella.

  8. Pizza: It is tomato sauce, after all. Spread it on pizza dough and shower with Parmesan. Bake and top with more anchovies, parsley, and lemon zest.