Oven Roasted Pasta Sauce

Today was a whopping 82 degrees Fahrenheit, but it felt a lot hotter with the humidity. I didn’t feel like going out to eat so I was left with a few cans of diced tomatoes, anchovies, butter, pasta, and spices. My friend suggested I use Supercook and voila, there were several recipes to choose from.

Perhaps one of the very few perks of having a toaster oven is that it doesn’t turn the apartment into a sauna. I halved the recipe, but kept the anchovies and red pepper flakes the same. It packs a mild heat, and the brininess of the anchovies offsets the tartness and acid of the tomato. It is a gorgeous sauce unblended, a very bright red and the butter lends a pretty glossiness. When blended the red color is muted.

The strengths of this recipe is that it requires very little supervision and no chopping. Just through the ingredients together, give it a stir, and pop it into the oven for 45 minutes, checking every fifteen or so. You could make this recipe while doing a load of laundry or even working in a quick shower.


ADAPTED from Epicurious’ Bucatini with Butter Roasted Tomato Sauce
YIELDS a little more than 1 cup of sauce

INGREDIENTS 1 14-ounce can diced tomatoes, 4 crushed garlic cloves, 2 anchovy fillets packed in oil, 1/4 stick (2 tablespoons) of unsalted butter, 1/2 teaspoon crushed red pepper flakes, salt and pepper to taste


DIRECTIONS Preheat oven to 190C/ 425F. Combine tomatoes, garlic, anchovies, butter, and red pepper flakes in a lined 8 inch cake pan; season with salt and black pepper. Roast, tossing halfway through, until garlic is very soft and mixture is jammy, 35–45 minutes. Mash to break up garlic and tomatoes. Alternatively, give it a whiz in the blender.

TO SERVE: Cook some pasta accordingly to the directions and then drain the pasta, return it to the pot, and add the sauce. For a single serving, you should use between 1/4 to 1/3 cup. Top with some Parmesan cheese.



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