Butter Roasted Tomato Sauce

I forgot about this recipe until I found the picture on my camera. I had to go and dig it out. It was so easy and so good. They recommended serving it with Bucatini, but I don't know why you would want to limit yourself when there are so many other great shapes of pasta out there.

Butter-Roasted Tomato Sauce (Adapted from Epicurious)

28 oz can whole peeled tomatoes
8 cloves garlic, minced
2 anchovy fillets, minced
1/4 butter, cut into small pieces
1/2 t red pepper flakes
Salt/Pepper

Crush tomatoes with hands and place in 13x9 pan. Add garlic, anchioves, butter and pepper flakes. Roast in 425 oven for about 35-40 minutes - turning and tossing halfway through. It should look jammy. Mash with a potato masher or fork. Add pasta to pan and toss. You might want to thin the sauce a little with some pasta water depending how you like your sauce. Serve with Parmesan cheese.

This is another quick recipe. The nice thing about it is the sauce quickly cooks while your making the pasta.

Comments

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