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+ servings

bucatini with a butter roasted tomato sauce

serves 6
by Nancy


  • 1 28-ounce can whole peeled tomatoes
  • 8 garlic cloves peeled, crushed
  • 2 anchovy fillets packed in oil or 1 tbl anchovy paste
  • 1/4 cup 1/2 stick unsalted butter, cut into small pieces
  • 1/2 teaspoon crushed red pepper flakes plus more for serving
  • kosher salt freshly ground pepper
  • 12 ounces bucatini or spaghetti
  • finely grated parmesan for serving


  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.