Bucatini with Butter-Roasted Tomato Sauce


• 28 oz. peeled tomatoes

• 8 garlic gloves

• ¼ cup unsalted butter

• 6 anchovy fillets

• salt, pepper to taste

• ½ tsp. pepper flakes

• 12 oz. bucatini

• Parmesan to taste


• Preheat oven to 425°F.

• In a baking dish, combine tomatoes (crushing them with your hands), crushed garlic cloves, butter, anchovies, salt, pepper and red pepper flakes.

• Roast, tossing halfway through, for 20 minutes. Set aside.

• Meanwhile, cook pasta in a large pot of boiling salted water, until al dente. Drain and set aside.

• Using a potato masher or fork, mash to break up tomato sauce even further and add it to your pasta.

• Serve topped with parmesan.