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Bucatini with Butter-Roasted Tomato Sauce
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Bucatini with Butter-Roasted Tomato Sauce
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Bucatini with Butter-Roasted Tomato Sauce
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bon appétit
By bon appétit

Bucatini with Butter-Roasted Tomato Sauce

A bit of time in the oven concentrates the flavor of canned tomatoes. We love the texture of bucatini, but this is just as delicious with spaghetti.
Updated at: Mon, 09 Dec 2024 07:07:35 GMT

Nutrition balance score

Good
Glycemic Index
55
Low
Glycemic Load
41
High

Nutrition per serving

Calories472.4 kcal (24%)
Total Fat13 g (19%)
Carbs73.9 g (28%)
Sugars7.3 g (8%)
Protein13.8 g (28%)
Sodium471.3 mg (24%)
Fiber4.5 g (16%)
% Daily Values based on a 2,000 calorie diet

Instructions

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Notes

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One-dish
Easy
Makes leftovers
Step 1 Preheat oven to 425°. Crush 8 garlic cloves with the flat side of a chef's knife and remove peel. Cut ¼ cup (½ stick) butter into small pieces (about ½"). Step 2 Empty 28 oz. can of tomatoes into a 13x9" baking dish and crush lightly with your hands. Watch out for flying tomato juices. Scatter garlic, butter pieces, 2 anchovies, and ½ tsp. red pepper flakes over tomatoes; season with salt and black pepper. Step 3 Roast tomatoes, tossing halfway through, until garlic is very soft and mixture is thick and jammy, 35–40 minutes. While tomatoes are roasting, bring a large pot of water (4-6 qt.) to a boil over high heat and add a small fistful of salt. Step 4 Remove pan from oven and let sauce cool slightly. Using a potato masher or fork, break up garlic and tomatoes until mixture looks like coarse applesauce. Step 5 Cook 12 oz. bucatini or spaghetti in pot of boiling water, stirring occasionally with tongs, according to package instructions for al dente. Toward end of cook time, use a heatproof measuring cup to scoop out and reserve ½ cup pasta cooking liquid. Drain pasta in a colander; reserve pot. Step 6 Return pasta to pot and add tomato sauce and pasta cooking liquid. Cook over medium-high heat, tossing with tongs, until sauce coats pasta, about 3 minutes. Step 7 Divide pasta among plates. Serve topped with Parmesan and more red pepper flakes. Step 8 Do Ahead: Tomato sauce can be made 4 days ahead. Let cool; cover and chill. Reheat before mixing with pasta.