You don’t need to stand over the stove to create rich, comforting red sauce.
because they often have less additives and break down beautifully into a sauce. I crush in two stages: First a gentle squishing between my fingers before going in the oven, then again after roasting to incorporate the tomatoes with garlic and anchovies.
While the sauce is roasting, I get some salted water boiling and secure my preferred pasta. I love bucatini because those long noodles have small holes to soak up as much sauce as possible, but I’ve used spaghetti and rigatoni before too. Before draining, I save ½ cup of starchy pasta water to thicken the sauce.
Once the garlic is very soft, the tomatoes are jammy, and my kitchen smells delicious, I remove the sauce from the oven and mash with a fork until it looks like coarse applesauce. Then I pour the sauce into the pot with my drained pasta, add pasta water, and toss with tongs until every strand is coated. I like to top with a bit of torn basil because I’m extremely proud of my little windowsill herb garden, but a good amount of Parm and red pepper flakes will do just fine on their own.
While I’m sure this recipe would go over great at a dinner party, you don’t need any kind of special occasion to make bucatini with butter-roasted red sauce. In fact, Iis the only thing on my to-do list. After all, who would want to go outside when the whole apartment is filled with the smell of buttery, garlicky tomatoes?We love the way that roasting intensifies the flavor of canned tomatoes.
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