Bucatini with Butter-Roasted Tomato Sauce

Step 1

Preheat 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.

Step 2

Roast, 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.

Step 3

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving ½ cup pasta cooking liquid.

Step 4

Return 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.

Step 5

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