Bucatini with Butter and Roasted Tomato Sauce
Sometimes you just don’t want to go out to dinner, but you’ve made plans with a couple of friends. It’s times like that when I want to cook, but I don’t want to go crazy with prep or difficulty and I’m looking for something yummy using just what I already have around. Pasta is my go-to for all meals and for a sauce like this, Bucatini (basically a thick spaghetti) is my favorite noodle. I found this recipe by Dawn Perry in the November 2013 issue of Bon Apetit and it’s super easy! If you just throw together a simple salad of Arugula with EVOO, sea salt and fresh ground black pepper, you’ve got dinner – especially if you get someone to bring a really crusty baguette! Never forget the wine.
- 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)
- Preheat oven to 425°.
- Combine tomatoes (crushing them with your hands), garlic, anchovies, butter, and ½ tsp. red pepper flakes in a 13×9” 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.
Serving size: 4
Cook/Prep time: 1 hr