Spaghetti with Butter-Roasted Tomato Sauce
User Reviews
5
3 reviews
Excellent
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Prep Time
5 mins
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Cook Time
40 mins
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Total Time
45 mins
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Servings
4
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Course
Condiments
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Cuisine
Italian
Spaghetti with Butter-Roasted Tomato Sauce
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
- 1 (28 oz) whole tomatoes canned
- 8 garlic crushed, cloves
- 2 anchovy fillets packed in oil
- 4 tbsp butter diced into small pieces, salted
- Pinch crushed red pepper flakes more if you want spicy!
- salt to taste, sea salt and freshly cracked
- black pepper to taste, sea salt and freshly cracked
- 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!
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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