BUCATINI WITH BUTTER ROASTED TOMATO SAUCE

This recipe appeared in Bon Apetit in the November 2013 issue.  It was a lifesaver when the beef for the eggplant and beef stir fry failed to defrost, because I had all of the ingredients in hand, and it only takes an hour, start to finish.  A few words here about pasta.  The quality of pasta does make a difference.  Of course, if we were in Italy or had nothing but time on our hands, we'd make our own.  Second best would be purchasing freshly made pasta from a shop.  We had an excellent one for a number of years, where they would cut the pasta to order from sheets, and it was fresh and sublime.  I'm not that crazy about the local pasta maker, so now I order from

http://www.almagourmet.com/store

They carry a number of brands, but my two favorites are Pasta di Gragnano for dried pasta, especially the spaghettis and pennes, and Carlo Tortora for fresh pasta, like orchiette and cavatelli.  The flavor is distinctly different from the mass produced pastas in the supermarket, probably both because of the wheat, which is a different strain in most of Europe, and the manner of production.  If you have a chance to purchase good imported pasta, it's definitely worth it!

Bucatini with Butter Roasted Tomato Sauce

1 28-oz. can whole peeled San Marzano tomatoes
8 garlic cloves, peeled, crushed
2 anchovy fillets packed in oil
1/4 cup (2 oz.) unsalted butter, cut into small pieces
1/2 teaspoon crushed red pepper flakes plus more for serving
Kosher salt and freshly ground black pepper
12 oz. bucatini or spaghetti
Finely grated Parmesan (for serving)

Preheat oven to 425 degrees F.

Combine tomatoes (crushing them with your hands), garlic, anchovies, butter, and 1/2 tsp. red pepper flakes in a 13x9-inch baking dish; season with salt and black pepper.

Roast, tossing halfway through, until garlic is very soft and mixture is jammy, 35-40 minutes.  Using a potato masher or fork, mash to break up garlic and tomatoes.

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

Return pasta to pot and add tomato sauce and pasta cooking liquid.

Cook over medium-high heat, tossing until sauce coats pasta, about 3 minutes.

Serve topped with Parmesan and more red pepper flakes.