====== Bucatini with Butter Roasted Tomato Sauce ======
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===== Ingredients =====
  * 1 28-oz. can whole peeled tomatoes
  * 8 garlic cloves, peeled, crushed
  * 2 anchovy fillets packed in oil
  * ¼ cup (½ stick) unsalted butter, cut into small pieces
  * ½ teaspoon crushed red pepper flakes plus more for serving
  * Kosher salt and freshly ground black pepper
  * 12 oz. bucatini or spaghetti
  * Finely grated Parmesan (for serving)
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===== Info =====
  * **Prep:** -
  * **Cook:** -
  * **Serves:** 4
  * [[http://www.bonappetit.com/recipe/bucatini-with-butter-roasted-tomato-sauce|Source]]


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===== Directions =====
  - Preheat oven to 425°. Combine tomatoes (crushing them with your hands), garlic, anchovies, butter, and ½ tsp. 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 ½ 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.

{{tag>tomato garlic anchovy pasta:spaghetti pasta:bucatini}}
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