Bucatini with Butter-Roasted Tomato Sauce
(from alaplaca’s recipe box)
Reminds me of El’s Pasta Assciuta
Source: Bon Appetit magazine Nov.,2013
Serves 4 peopleCategories: Pasta
Ingredients
- 1 28 oz. can whole peeled tomatoes
- 8 garlic cloves, peeled,crushed
- 2 anchovy fillets
- 1/4 C. (1/2 stick) unsalted butter, cut into small pieces
- 1/2 tsp. crushed red pepper flakes
- Salt and Pepper
- 12 oz. bucatini or spaghetti
- Grated Parmesan for serving
Directions
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Preheat oven to 425 degrees.
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Combine tomatoes (crushing them with your hands), garlic, anchovies, butter, and red pepper flakes in a 13 by 9 in. baking dish; season with salt and pepper, if desired.
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Roast, tossing halfway through, until garlic is very soft and mixture is jammy,35-40 min.
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Using a potato masher or fork, mash to break up tomatoes and garlic.
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Meanwhile, cook pasta in a large pot of boiling salted water,stirring occasionally until al dente.
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Drain,reserving 1/2 C pasta water.
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Return pasta to pot and add tomato sauce and pasta cooking liquid.
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Cook over medium-high heat, tossing until sauce coats pasta; about 3 min.
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Serve topped with Parmesan and more red pepper flakes.
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Tomato sauce can be made 4 days ahead. Let cool; cover and chill. Reheat before mixing with pasta.
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Beyond pasta- Tomato soup- Puree with vegetable or chicken stock and add a splash of cream.