Bucatini with Butter-Roasted Tomato Sauce

Bucatini with Butter-Roasted Tomato Sauce

Roasting tomatoes intensifies the rich flavours of this sauce. It’s so good, you will make it again and again!
cooking time imageCooking time - 30 mins
serves imageServes - 4
difficulty imageDifficulty - easy peasy

Ingredients

  • 28 oz. peeled tomatoes
  • 8 garlic cloves
  • ¼ cup unsalted butter
  • 6 anchovy fillets
  • salt, pepper to taste
  • ½ tsp. pepper flakes
  • 12 oz. bucatini
  • Parmesan to taste

Instructions

  • Preheat oven to 425°F.
  • In a baking dish, combine tomatoes (crushing them with your hands), crushed garlic cloves, butter, anchovies, salt, pepper and red pepper flakes.
  • Roast, tossing halfway through, for 20 minutes. Set aside.
  • Meanwhile, cook pasta in a large pot of boiling salted water, until al dente. Drain and set aside.
  • Using a potato masher or fork, mash to break up tomato sauce even further and add it to your pasta.
  • Serve topped with parmesan.

Ingredients

  • 28 oz. peeled tomatoes
  • 8 garlic cloves
  • ¼ cup unsalted butter
  • 6 anchovy fillets
  • salt, pepper to taste
  • ½ tsp. pepper flakes
  • 12 oz. bucatini
  • Parmesan to taste

Instructions

  • Preheat oven to 425°F.
  • In a baking dish, combine tomatoes (crushing them with your hands), crushed garlic cloves, butter, anchovies, salt, pepper and red pepper flakes.
  • Roast, tossing halfway through, for 20 minutes. Set aside.
  • Meanwhile, cook pasta in a large pot of boiling salted water, until al dente. Drain and set aside.
  • Using a potato masher or fork, mash to break up tomato sauce even further and add it to your pasta.
  • Serve topped with parmesan.

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