Bucatini with Butter Roasted Tomato Sauce

Ingredients:

1 (28 ounce) can whole peeled tomatoes

8 garlic cloves, peeled and crushed

2 anchovy fillets packed in oil

¼ cup (½ stick) butter, cut into small pieces

½ teaspoon crushed red pepper flakes

kosher salt and freshly ground pepper

1 pound bucatini or spaghetti

Finely grated parmesan (for serving)

Directions:

Preheat oven to 425F°F. Combine the tomatoes (crushing them with your hands), garlic, anchovies, butter, and ½ teaspoon red pepper flakes in a 13x9 inch 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 the 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.

Tomato sauce can be made four days ahead, let cool, cover and chill. Reheat before mixing with pasta.