Spaghetti with Butter-Roasted Tomato Sauce
Servings 4
Equipment
- 9 x 13-inch Baking Dish
Ingredients
- 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
Instructions
- 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!