Bucatini With Oven Roasted Canned Tomato Sauce Tarifi

Malzemeler

• 1 (28 Ounce) Can Peeled San Marzano Tomatoes, 4 Garlic Cloves, Peeled, 3/4 Cup Diced White Onion, 2 Anchovy Fillets, 1/4 Cup Extra Virgin Olive OIl, 1/2 to 3/4 Teaspoon Red Pepper Flakes, Salt & Pepper To Taste, 8 Fresh Basil Leaves, Chopped, 1 Pound Bucatini Pasta (or Spaghetti). To Serve: Grated Pecorino Romano Cheese

Hazırlanışı

1. Preheat the oven to 425 degrees F. In a large (13 x 9 inch) oven-proof casserole dish, combine the tomatoes, garlic, onion, anchovies, olive oil, red pepper flakes, salt and pepper. Roast, stirring halfway until the garlic and onions are very soft, about 45 to 50 minutes. Either use a potato masher (for chunky sauce) or a hand blender (for smoother sauce) and break up and mash the garlic. Cook the pasta in a large pot of lightly salted water until it is "al dente". Drain, reserving a small cup of the pasta water. Return the pasta to the pot, and add the sauce and about 1/2 cup of the pasta water. Turn the heat to high, and stirring constantly, cook until the pasta is piping hot and the sauce clings to the pasta. Stir in the basil, and serve topped with grated Pecorino Romano cheese.

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