Bucatini with Butter-Roasted Tomato Sauce

Bucatini with Butter-Roasted Tomato Sauce

This scrumptious dish is simply delicious! Butter and tomatoes are like cheese and wine. Roasting intensifies the flavour of canned tomatoes or fresh tomatoes. The sauce freezes well, you can triple the amount and store in containers for lightning fast dinners!

Ingredients
    •   2x400g cans organic whole peeled tomatoes
    •   8 garlic cloves, peeled, crushed 
    •   2 anchovy fillets packed in oil
    •   1/4 cup unsalted butter, cut into small pieces
    •   1 teaspoon crushed pepper flakes or hot chilli flakes plus more for serving
    •   Kosher salt or Pink Himalayan salt and freshly ground black pepper
    •   300g bucatini or spaghetti
    •   Finely grated Parmesan (for serving)

   

Method (Serves 4)

1. Preheat oven (fan force) to 200 degrees. Combine tomatoes (crushing them with your hands), garlic, anchovies, butter and 1 teaspoon red pepper or hot chilli flakes in a baking dish. 

2. Season with salt and black pepper. Roast, tossing halfway through (you may add some crispy pancetta, olives or basil leaves) until garlic is very soft and mixture is jammy (thick richness to it) for about 30 to 40 minutes.

3. Using a potato masher or fork, mash to break up garlic and tomatoes. Set aside.

4. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1/2 cup pasta cooking liquid.

5. Return pasta to pot and add tomato sauce and pasta cooking liquid. Cook over medium heat, tossing until sauce coats pasta, about 3 minutes. Serve with Parmesan and more red pepper or hot chilli flakes. Buon appetito!

Do ahead: Tomato sauce can be made 4 days ahead. Let it cool; cover and chill in the fridge. Reheat before mixing with pasta. This dish does not have anchovy taste, you can double the anchovies to suit your liking.