BUCATINI WITH BUTTER-ROASTED TOMATO SAUCE
The garlicky hands-off sauce for this pasta is roasted entirely in the oven, which intensifies the flavor of canned tomatoes.
Provided by Dawn Perry
Categories Pasta Tomato Roast Kid-Friendly Quick & Easy High Fiber Dinner Boil Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F. Combine tomatoes (crushing them with your hands), garlic, anchovies, butter, and 1/2 teaspoon red pepper flakes in a 13x9" 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 1/2 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.
- 3 More Ideas for Roasted Tomato Sauce:
- You may never stir again once you've given this low-maintenance tomato sauce a try. Roasting coaxes depth from canned tomatoes, instilling a long-cooked flavor. A generous amount of garlic and anchovies adds even more character. Here are other ways to use the wonderful sauce beyond pasta:
- Tomato Soup: Purée with vegetable or chicken stock and a splash of cream for a warming bowl.
- Omelet: Fold a spoonful inside an omelet along with pieces of smoked mozzarella.
- Pizza: It is tomato sauce, after all. Spread it on pizza dough and shower with Parmesan. Bake and top with more anchovies, parsley, and lemon zest.
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John Rapheal
[email protected]One word: delicious!
Cynthia Grace
[email protected]I would not recommend this recipe. It was too time-consuming and the results were not worth it.
Barbara Turner
[email protected]This recipe was a lot of work for not a lot of payoff. The sauce was just okay and the pasta was overcooked.
Aiden Rodriguez
[email protected]I followed the recipe exactly and the sauce turned out way too watery. I had to add a lot of cornstarch to thicken it up.
mr.sandip paudel
[email protected]This recipe was a little too bland for my taste. I would have liked the sauce to be more flavorful.
Mugisha Alvin
[email protected]I'm not a huge fan of tomatoes, but I really enjoyed this dish. The sauce was creamy and flavorful, and the pasta was cooked perfectly.
Ahamad Jutt
[email protected]5 stars! This dish was absolutely delicious.
Pauline Matthews
[email protected]This recipe is a keeper! I've made it several times now and it's always a crowd-pleaser.
jacob Gordon
[email protected]I substituted penne pasta for the bucatini and it turned out great. I also added some chopped spinach to the sauce for extra nutrients.
Muddu Patrick
[email protected]The roasted tomatoes added a depth of flavor to the sauce that I really liked. It was a nice change from the traditional tomato sauce I usually make.
kabo mac donald
[email protected]I love how easy this recipe was to follow. Even as a beginner cook, I was able to make a delicious meal that my whole family enjoyed.
Mason Carlisle
[email protected]This bucatini with butter roasted tomato sauce was a hit! The sauce was incredibly flavorful and the pasta was cooked perfectly. I will definitely be making this again.