Preparation Preheat oven to 425°F. 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. 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 1/2 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. 3 More Ideas for Roasted Tomato Sauce: You may never stir again once you've given this low-maintenance tomato sauce a try. Roasting coaxes depth from canned tomatoes, instilling a long-cooked flavor. A generous amount of garlic and anchovies adds even more character. Here are other ways to use the wonderful sauce beyond pasta: Tomato Soup:Purée with vegetable or chicken stock and a splash of cream for a warming bowl. Omelet:Fold a spoonful inside an omelet along with pieces of smoked mozzarella. Pizza:It is tomato sauce, after all. Spread it on pizza dough and shower with Parmesan. Bake and top with more anchovies, parsley, and lemon zest. Per serving: 490 calories, 13 g fat, 5 g fiberNutritional analysis provided by Bon Appétit