Bucatini with Butter-Roasted Tomato Sauce

Big flavor!

• Anonymous

• Clinton, WA

• 4/13/2022

Do you use or toss the tomato juice that comes with the canned tomatoes?

• Tracey H

• Wilmington DE

• 1/18/2022

Made this twice, closely following directions both times. Unimpressed first time, but used better quality imported Italian tomatoes second time, canned with purée, not juice, and it made a world of difference.

• fdinolfo

• Mexico

• 2/1/2021

Just made this tonight and honestly shocked at all the positive reviews for this dish. It was very one note and boring. I used the entire can of anchovies. Maybe the addition of cream, or some red wine might amp it up, but as it is, the acidic taste of the tomatoes is overwhelming and unpleasant.

• Anonymous

• Chicago

• 12/18/2020

This was so easy and excellent. Fresh basil and good parm when plated. Good baguette. Dinner is served.

• sfulton99

• San Diego

• 8/15/2020

I have made this hundreds of times. I use it for all my tomato sauce recipes, chicken Parmesan, lasagna, stuffed manicotti you name it. Do not skip the anchovy. It is essential to the dish. It is quick and easy.

• sidenator

• Montana

• 6/14/2020

This is the only tomato sauce I make. The butter & high heat roasting negate the tinny taste of the canned tomatoes, so it tastes more like a fresh tomato stovetop sauce. I use anchovy paste instead of whole anchovies & add 1-2 T tomato paste to add more depth to the flavor. I stir after 20 minutes then start my pasta & let it continue to cook until the pasta is done. I also mix in 1/2 c of pasta water to help the sauce cling to the pasta.

• jbean13

• Portland, OR

• 3/10/2020

Equally good without anchovies if you're cooking for vegetarians. Also equally good with butter reduced to 3 TBSP. This seems like a simple and delicious oven-roasted riff on Marcella Hazan's simmered tomato sauce made with butter. For me, tomatoes and garlic cloves were in just-right-mashable doneness at just over 30 minutes. In addition to being good made ahead and refrigerate, this sauce also freezes well. It is so versatile - for pizzas, flatbreads, pasta - that it is good to have on hand.

• piacere

• Boise, ID

• 6/29/2019

So I love this recipe. It’s somewhat dependent on the quality of the canned tomatoes, but that’s to be expected. It’s easy, it’s versatile, it’s delicious, my teenage carnivore (but still foodie) son LOVES it, and I can make it entirely from pantry items. I do have one problem though — I can’t the crushed garlic cloves past raw in the amount of time it takes to roast the tomatoes! Even pre-crushed, I certainly can’t smush the garlic remains down with a fork. Today I used kitchen shears to chop them after cooking :( This is a problem I have with garlic roasting in general. It either comes out more or less raw, or dehydrated and burnt, depending on how I do it. If I use the “fool proof” “snip the top off the bulb, drizzle with oil, wrap in aluminum foil” method, it comes out crunchy (not good). In this recipe it stays raw. I LOVE garlic, especially roasted garlic (mmmmm…). What am I doing wrong?

• kdraney

• CA

• 9/6/2018

We make this at least twice a month - so easy and so tasty - proving that simplicity is best! Really reminds me of some of the simple, but delicious meals we had in Italy.

• michelephillips9263

• Eugene, Or

• 3/14/2018

这是很奇妙的东西手!我用它as pasta sauce, pizza sauce, in omelettes with avocado and cheese, in place of canned tomatoes in soups, spread on crackers or rustic bread (especially olive bread), and pretty much anything that you use canned tomatoes in. Is good with or without the anchovy. I usually use anchovy paste for convenience. Add herbs of choice, capers, whatever, according to your taste and sense of adventure. Recipe does not tell you to butter your roasting dish. Sure makes clean up easier if you do. Love this simple recipe!

• Anonymous

• Ladysmith, BC Canada

• 3/12/2018

Very easy to make & very tasty. Husband & I truly enjoyed this. WILL make again

• akajan8

• Lake Ariel, PA

• 11/19/2017

This was pretty good, and certainly very easy. I thought it could use more roasted garlic, but that may have been because my cloves were smaller than usual. I figured since I had the oven on I would roast a spaghetti squash and use that instead of bucatini. I would not do that again honestly. But since that's my mistake instead of theirs I won't downgrade because of it.

• Anonymous

• NYC

• 11/1/2017

Loved this recipe! Can't believe what a difference roasting makes. I added another half can of tomatoes because I found the anchovies a bit overpowering. Other than that it was perfect. The anchovies add the right amount of umami.

• photoscrib

• Madrid, Spain

• 10/30/2017

Have been making recipe for a while. Most recently, added a whole cubed eggplant. Didn't peel it. Didn't salt and drain it. Just tossed the cubes into the sauce before putting into the oven. Perfection.

• Anonymous

• Portland, OR

• 10/26/2017