Preheat the oven to 400 degrees. Coat a glass 9 x 13 baking dish with olive oil cooking spray.
Make the sauce by pouring the can of whole tomatoes into the prepared baking dish then carefully crush them with your hands.
Add the butter pieces, garlic cloves, anchovies, crushed red pepper flakes, and freshly cracked pepper, to taste.
Place into the oven and roast for 35-40 minutes, tossing halfway through cooking, until garlic is VERY soft and the mixture is jammy.
Remove from the oven and mash with a potato masher or fork to break up the garlic and tomatoes.
Mix well then taste and season with sea salt and freshly cracked pepper, to taste, if needed.
Cook the spaghetti in salted boiling water per package instructions until al dente.
Drain, reserving 1/2 cup cooking liquid.
Return pasta to the pot and add tomato sauce and cooking liquid then toss to coat.
Cook over medium heat for 2 minutes, tossing often, until sauce evenly coats the pasta.
Pour into a serving bowl and serve with freshly grated Parmesan. Enjoy!