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Bucatini with Butter-Roasted Tomato Sauce

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  • Ready in: active: 20 min total: 1 hrs
  • Serves: 4
  • Complexity: easy

Roasting intensifies the flavor of canned tomatoes.

  • 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 or spaghetti
  • Finely grated Parmesan (for serving)

Directions

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