Food & Recipes

A Recipe for Saturday Night: Bucatini with Butter Roasted Tomato Sauce

Bucatini with Butter and Roasted Tomato Sauce

The original Recipe, by Dawn Perry

Sometimes you just don’t want to go out to dinner, but you’ve made plans with a couple of friends. It’s times like that when I want to cook, but I don’t want to go crazy with prep or difficulty and I’m looking for something yummy using just what I already have around. Pasta is my go-to for all meals and for a sauce like this, Bucatini (basically a thick spaghetti) is my favorite noodle. I found this recipe by Dawn Perry in the November 2013 issue of Bon Apetit and it’s super easy! If you just throw together a simple salad of Arugula with EVOO, sea salt and fresh ground black pepper, you’ve got dinner – especially if you get someone to bring a really crusty baguette! Never forget the wine.


  • 1 28-oz. can whole peeled tomatoes
  • 8 garlic cloves, peeled, crushed
  • 2 anchovy fillets packed in oil
  • ¼ cup (½ stick) unsalted butter, cut into small pieces
  • ½ teaspoon crushed red pepper flakes plus more for serving
  • Kosher salt and freshly ground black pepper
  • 12 oz. bucatini or spaghetti
  • Finely grated Parmesan (for serving)


  1. Preheat oven to 425°.
  2. Combine tomatoes (crushing them with your hands), garlic, anchovies, butter, and ½ tsp. red pepper flakes in a 13×9” baking dish; season with salt and black pepper.
  3. Roast, tossing halfway through, until garlic is very soft and mixture is jammy, 35–40 minutes.
  4. Using a potato masher or fork, mash to break up garlic and tomatoes.
  5. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving ½ cup pasta cooking liquid.
  6. Return pasta to pot and add tomato sauce and pasta cooking liquid. Cook over medium-high heat, tossing until sauce coats pasta, about 3 minutes. Serve topped with Parmesan and more red pepper flakes.
  7. Do Ahead: Tomato sauce can be made 4 days ahead. Let cool; cover and chill. Reheat before mixing with pasta.

Serving size: 4

Cook/Prep time: 1 hr




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