Bucatini with Butter-Roasted Tomato Sauce

Ingredients for Bucatini with Butter-Roasted Tomato Sauce

• 1 (800g) can whole peeled tomatoes

• 8 garlic cloves, peeled, crushed

• 2 anchovy fillets packed in oil

• 60ml (1/2 stick) unsalted butter, cut into small pieces

• 1/2 teaspoons crushed red pepper flakes plus more for serving

• Koshersalt, nymalen peppar

• 350g bucatini or spaghetti

• Finely grated Parmesan (for serving)

How to make Bucatini with Butter-Roasted Tomato Sauce

Preheat oven to 218°C. Combine tomatoes (crushing them with your hands), garlic, anchovies, butter, and 1/2 teaspoons 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 120ml 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.

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

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 flavour. 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.

Omelette: Fold a spoonful inside an omelette 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.

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