Bucatini with Butter-Roasted Tomato Sauce
Ingredients
The sauce
-
1
can
whole peeled tomatoes (28-oz.)
-
8
cloves
garlic (peeled, crushed)
-
2
fillets
anchovy (packed in oil)
-
¼
cup
unsalted butter (½ stick, cut into small pieces)
-
¼ to ½
teaspoon
crushed red pepper flakes
-
to taste
Kosher salt and freshly ground black pepper
-
pinch
sugar (optional)
The pasta
-
12
oz.
bucatini or spaghetti
-
to taste
finely grated Parmesan (for serving)
Instructions
- Preheat the oven to 425°F and combine tomatoes, garlic, anchovies, butter, and red pepper flakes in a baking dish. Season with salt and pepper.
- Roast the mixture for 35–40 minutes, tossing halfway through, until the garlic is soft and the mixture is jammy. Mash or purée the mixture as desired and adjust seasoning with sugar if needed.
- Cook the pasta in boiling salted water until al dente, then drain, reserving ½ cup of the cooking liquid.
- Return the pasta to the pot, add the tomato sauce and reserved cooking liquid, and toss over medium-high heat until the sauce coats the pasta.
- Serve topped with Parmesan and additional red pepper flakes.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
10g
Sodium
500mg
Cholesterol
30mg
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