Here's a super simple, super flavorful homemade pasta sauce that can be prepared all year using pantry staples: canned whole, peeled roma tomatoes, anchovies, and your favorite pasta noodles. It's a classic combination, and it couldn't be more delicious!Work in this order for a 30-minute meal: sauce, boil water, pasta, serve.
Course: Main Course
Keyword: pasta, tomato sauce
Author: Chef Sara Furcini
¼cup(½ stick) unsalted butter
128-ounce can whole peeled Roma tomatoes (San Marzano)
2filletsanchovies packed in oil
8garlic clovesminced (about 8 teaspoons)
¼teaspoonred pepper flakes
Freshly ground black pepper
12ouncesBucatini or spaghetti noodles
Parmesan cheesefor serving
Make the sauce. In a medium Dutch oven, combine the butter, canned tomatoes (juice included), anchovy fillets, minced garlic, red pepper flakes, and a pinch of salt. Bring to a low simmer (lid off) and stir occasionally, adjusting the heat as needed to prevent sputtering. Simmer until you can easily crush each tomato with a wooden spoon and the sauce thickens, about 30 minutes.
Cook the noodles. While the sauce simmers, bring a large pot of water to boil. Add a large pinch of salt and add the Bucatini. Cook, stirring occasionally, until al dente. Strain.
Taste and serve. Taste the sauce and balance the acidity, if desired, with butter or sugar. For a rustic presentation, simply fold the noodles into the chunky sauce or use an immersion blender first. Serve with freshly grated parmesan and cracked black pepper.
Make Ahead: You can make and store the sauce inside the Dutch oven in the refrigerator with the lid on up to 3 days in advance. Be sure to avoid un-enameled cast iron with this acidic recipe.Garlic: If using an immersion blender, feel free to crush the garlic instead of mincing. The results will be the same.Recipe adapted from Bon Appetit's Butter Roasted Tomato Sauce.