Bucatini with Butter-Roasted Tomato Sauce
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.
Yield: 4 servings
  • 28 oz canned whole peeled tomatoes
  • 8 garlic cloves, peeled and crushed
  • ¼ cup butter, cut into small pieces
  • ½ tsp crushed red pepper flakes
  • kosher salt and freshly ground black pepper, to taste
  • 1 lb bucatini
  • freshly grated parmesan, for serving
  1. 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.
  2. Cook the pasta in a large pot of heavily salted water. Drain, reserving ½ cup of pasta water.
  3. 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.
Nutrition Information
Serving size: ¼ of recipe
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2013/12/bucatini-with-butter-roasted-tomato-sauce.html