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 people

Categories: Pasta


  • 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


  1. Preheat oven to 425 degrees.

  2. 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.

  3. Roast, tossing halfway through, until garlic is very soft and mixture is jammy,35-40 min.

  4. Using a potato masher or fork, mash to break up tomatoes and garlic.

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

  6. Drain,reserving 1/2 C pasta water.

  7. Return pasta to pot and add tomato sauce and pasta cooking liquid.

  8. Cook over medium-high heat, tossing until sauce coats pasta; about 3 min.

  9. Serve topped with Parmesan and more red pepper flakes.

  10. Tomato sauce can be made 4 days ahead. Let cool; cover and chill. Reheat before mixing with pasta.

  11. Beyond pasta- Tomato soup- Puree with vegetable or chicken stock and add a splash of cream.

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