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preheat oven to 425°f.
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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.
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roast, tossing halfway through, until garlic is very soft, and mixture is jammy, 35–40 minutes.
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using a potato masher or fork, mash to break up garlic and tomatoes.
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meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente.
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drain, reserving 1/2 cup pasta cooking liquid.
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return pasta to pot and add tomato sauce and pasta cooking liquid.
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cook over medium-high heat, tossing until sauce coats pasta, about 3 minutes.
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serve topped with parmesan and more red pepper flakes.