Bucatini is tossed with a richly flavorful sauce of roasted garlic, tomatoes, and butter, to make a meal that is easy enough for a weeknight but dressed up enough for a weekend.
We are so totally giving up butter in, like, a few (unreasonably) short hours.
I know it. You know it. Our motivational life planners that we bought on December 29th know it.
Which basically means we need to shovel it in AMAP ASAP (as much as possible, as soon as possible…for those who don’t speak “random acronym”).
All aboard! Cause this gravy train is about to leave the station.
Gravy train. Get it? Because we’re making gravy??
At least according to my grandmother, to whom tomato sauce=gravy. Ever and anon.
(It’s an Italian thing.)
Plus noodles are totally a good luck New Year’s food that is gonna give us a long life and skinny legs.
So they cancel out the butter.
And if you’re wondering whether the butter is really necessary to make this sauce as amazeballs as it is. The answer is yes. Undoubtedly yes.
I mean, roasted garlic is a magical thing but melty nutty roasted butter is a miracle. We deserve it.
Bucatini is tossed with an intensely flavorful sauce of roasted garlic, tomatoes, and butter, to make a meal that is easy enough for a weeknight but dressed up enough for a weekend.
- 28 oz canned whole peeled tomatoes
- 8 garlic cloves, peeled and crushed
- 1/4 cup butter, cut into small pieces
- 1/2 tsp crushed red pepper flakes
- kosher salt and freshly ground black pepper, to taste
- 1 lb bucatini
- freshly grated parmesan, for serving
- Heat oven to 425. Combine tomatoes (crush them with your hands as you put them into the pan!), garlic, butter, and red pepper flakes in a 9x13-inch baking dish. Season to taste with salt and pepper. Roast, stirring once halfway through, until garlic is soft and sweet and the mixture is jam-like, about 35 minutes. Use a potato masher to break up the garlic and tomatoes.
- Cook the pasta in a large pot of heavily salted water. Drain, reserving 1/2 cup of pasta water.
- Return the pasta to the pot and toss with the tomato sauce and reserved water. Cook over medium-high heat until the sauce coats the pasta, about 3 minutes. Season to taste with salt and pepper. Serve topped with parmesan cheese.
Adapted from Bon Appetit All Access