Bucatini With Butter-Roasted Tomato Sauce
Serves: 2
Lilian Bahringer
1 January 1970
Based on User reviews:
57
Spice
58
Sweetness
47
Sourness
35
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
340 g
Spaghetti (bucatini or)Directions:
1
Preheat oven to 425°F
2
Combine tomatoes (crushing them with your hands), garlic, anchovies, butter, and 1/2 teaspoon red pepper flakes in a 13x9" baking dish; season with salt and black pepper
3
Roast, tossing halfway through, until garlic is very soft and mixture is jammy, 35–40 minutes
4
Using a potato masher or fork, mash to break up garlic and tomatoes
5
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente
6
Drain, reserving 1/2 cup pasta cooking liquid
7
Return pasta to pot and add tomato sauce and pasta cooking liquid
8
Cook over medium-high heat, tossing until sauce coats pasta, about 3 minutes
9
Serve topped with Parmesan and more red pepper flakes
10
DO AHEAD: Tomato sauce can be made 4 days ahead
11
Let cool; cover and chill
12
Reheat before mixing with pasta
13
Preheat oven to 425°F
14
Combine tomatoes (crushing them with your hands), garlic, anchovies, butter, and 1/2 teaspoon red pepper flakes in a 13x9" baking dish; season with salt and black pepper
15
Roast, tossing halfway through, until garlic is very soft and mixture is jammy, 35–40 minutes
16
Using a potato masher or fork, mash to break up garlic and tomatoes
17
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente
18
Drain, reserving 1/2 cup pasta cooking liquid
19
Return pasta to pot and add tomato sauce and pasta cooking liquid
20
Cook over medium-high heat, tossing until sauce coats pasta, about 3 minutes
21
Serve topped with Parmesan and more red pepper flakes
22
DO AHEAD: Tomato sauce can be made 4 days ahead
23
Let cool; cover and chill
24
Reheat before mixing with pasta