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.
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