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Spaghetti with Butter-Roasted Tomato Sauce
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5 from 1 vote

Spaghetti with Butter-Roasted Tomato Sauce

Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Condiment
Cuisine: Italian
Servings: 4
Author: Pam - For the Love of Cooking / Original by Epicurious


  • 1 28 oz can of whole tomatoes
  • 8 garlic cloves crushed
  • 2 anchovy fillets packed in oil
  • 4 tbsp salted butter diced into small pieces
  • Pinch of crushed red pepper flakes more if you want spicy!
  • Sea salt and freshly cracked pepper to taste
  • 12 oz spaghetti
  • Parmesan freshly grated


  • 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!