Bucatini with Butter-Roasted Tomato Sauce

Preheat oven to 425°F.

Combine tomatoes(crushing them with your hands), garlic,anchovies, butter, and 1/2 teaspoon red pepperflakes in a 13x9" baking dish; season withsalt and black pepper. Roast, tossinghalfway through, until garlic is very softand mixture is jammy, 35–40 minutes.Using a potato masher or fork, mash tobreak up garlic and tomatoes.

Meanwhile, cook pasta in a large pot ofboiling salted water, stirring occasionally,until al dente.

Drain, reserving 1/2 cup pastacooking liquid.

Return pasta to pot and add tomatosauce and pasta cooking liquid. Cook overmedium-high heat, tossing until saucecoats pasta, about 3 minutes.

Serve toppedwith Parmesan and more red pepper flakes.

DO AHEAD: Tomato sauce can bemade 4 days ahead.

Let cool; cover andchill. Reheat before mixing with pasta.

3 More Ideas For…Roasted Tomato Sauce

You may never stir again once you've giventhis low-maintenance tomato sauce a try.Roasting coaxes depth from canned tomatoes,instilling a long-cooked flavor. A generousamount of garlic and anchovies adds evenmore character. Here are other ways to usethe wonderful sauce beyond pasta:Tomato Soup Purée with vegetable orchicken stock and a splash of cream fora warming bowl.Omelet Fold a spoonful inside an omeletalong with pieces of smoked mozzarella.Pizza It is tomato sauce, after all.

Spread iton pizza dough and shower with Parmesan.

Bake and top with more anchovies, parsley,and lemon zest.

Per serving: 490 calories, 13 g fat, 5 g fiber

Bon Appétit