Bucatini with Butter-Roasted Tomato Sauce

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
½ teaspoon crushed red pepper flakes plus more for serving
Kosher salt and freshly ground black pepper
12 oz. bucatini, spaghetti, or linguine
Finely grated Parmesan (for serving)

PREPARATION:

Preheat oven to 425°. Combine tomatoes (crushing them with your hands), garlic, anchovies, butter, and ½ tsp. 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.

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. Cook over medium-high heat, tossing until sauce coats pasta, about 3 minutes. Serve topped with Parmesan and more red pepper flakes.


(from bon appetit magazine)