Bucatini with Butter-Roasted Tomato Sauce
['1 (28-ounce) can whole peeled tomatoes', '8 garlic cloves, peeled, crushed', '2 anchovy fillets packed in oil', '1/4 cup (1/2 stick) unsalted butter, cut into small pieces', '1/2 teaspoon crushed red pepper flakes plus more for serving', 'Kosher salt, freshly ground pepper', '12 ounces bucatini or spaghetti', 'Finely grated Parmesan (for serving)']
Preheat oven to 425°F. Combine tomatoes (crushing them with your hands), garlic, anchovies, butter, and 1/2 teaspoon red pepper flakes in a 13x9" baking dish; season with salt and black pepper. Roast, tossing halfway through, until garlic is very soft and mixture is jammy, 35–40 minutes. Using a potato masher or fork, mash to break up garlic and tomatoes.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1/2 cup pasta cooking liquid.
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.
Tomato sauce can be made 4 days ahead. Let cool; cover and chill. Reheat before mixing with pasta.
You may never stir again once you've given this low-maintenance tomato sauce a try. Roasting coaxes depth from canned tomatoes, instilling a long-cooked flavor. A generous amount of garlic and anchovies adds even more character. Here are other ways to use the wonderful sauce beyond pasta:
Tomato Soup: Purée with vegetable or chicken stock and a splash of cream for a warming bowl.
Omelet: Fold a spoonful inside an omelet along with pieces of smoked mozzarella.
Pizza: It is tomato sauce, after all. Spread it on pizza dough and shower with Parmesan. Bake and top with more anchovies, parsley, and lemon zest.
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