Ingredients
- 8 cloves garlic
- 1/4 cup butter
- 1 28-oz. can whole tomatoes
- 2 anchovy fillets packed in oil
- Pinch of red pepper flakes
- Salt
- Freshly ground pepper
- 12 oz. pasta of choice
- Finely grated Parmesan cheese, for serving
Directions
- Preheat oven to 425.
- Crush 8 garlic cloves.
- Cut butter into small pieces.
- Empty tomatoes into 9 x 13 dish and crush lightly.
- Scatter garlic, butter, anchovies, red pepper, salt and pepper over tomatoes.
- Roast tomatoes, tossing halfway through, until garlic is soft and mixture is thick and jammy, 35-40 minutes.
- While tomatoes are roasting, boil salted water for pasta.
- Remove pan from oven and let cool slightly. Using a potato masher or fork, break up roasted garlic and tomatoes until mixture looks like course apple sauce.
- Cook pasta and drain, saving 1/2 cup water.
- Return pasta to pot, add tomato mixture and water. Cook over medium-high heat, tossing until sauce coats pasta.
- Top with Parmesan.