Bucatini with Butter-Roasted Tomato Sauce

Source: Bon Appetit

📝 Ingredients

• 1 28-oz. can whole peeled tomatoes
• 8 garlic cloves, peeled, crushed
• 2 anchovy fillets packed in oil
• 1/4 cup (1/2 stick) unsalted butter, cut into small pieces
• 1/4 to 1/2 teaspoon crushed red pepper flakes plus more for serving
• Kosher salt and freshly ground black pepper
• pinch sugar (optional)
• 12 oz. bucatini or spaghetti
• Finely grated Parmesan (for serving)

👨‍🍳 Instructions

1. 1Preheat oven to 425°F. Combine tomatoes (crushing them with your hands), garlic, anchovies, butter, and red pepper flakes to taste (note: 1/2 teaspoon makes for a very spicy sauce) in a 13×9” baking dish; season with salt and black pepper.
2. 2Roast, tossing halfway through, until garlic is very soft and the mixture is jammy, 35–40 minutes. Using a potato masher or fork, mash to break up garlic and tomatoes, or, if you live with little people, purée the mixture in a food processor. Taste. Adjust seasoning with a pinch of sugar (1/4 teaspoon or more) if necessary.
3. 3Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving ½ cup pasta cooking liquid.
4. 4Return pasta to pot and add tomato sauce and pasta cooking liquid (or simply place cooked pasta in a large serving bowl and toss with sauce and a splash of cooking liquid if necessary.) Cook over medium-high heat, tossing until sauce coats pasta, about 3 minutes. Serve topped with Parmesan and more red pepper flakes.
5. 5Note: Tomato sauce can be made 4 days ahead. Let cool; cover and chill. Reheat before mixing with pasta.