Butter Roasted Tomato Sauce

Butter Roasted Tomato Sauce


  • 2 (400g) tins/jars  of whole peeled plum tomatoes (2-14oz) undrained
  • 8 fat cloves of garlic, peeled and crushed
  • 2 anchovy fillets packed in oil
  • 60g unsalted butter, cubed (1/4 cup)
  • 1/2 tsp crushed red pepper flakes
  • fine sea salt and freshly ground black pepper
  • 120ml pasta cooking water (1/2 cup)
To serve:
  • 3/4 pound of dry pasta, cooked
  • finely grated Parmesan cheese


  1. Preheat the oven to 220*C/425*F/ gas mark 7.  Dump your tomatoes into a 13 by 9 inch baking dish.  Crush them with your hands and then stir in the garlic, anchovies and red pepper flakes.  Season to taste with salt and pepper. (Remember that anchovies are salty, also this sauce will be condensing and so do be judicious with the salt.) Dot the butter over top.
  2. Roast for 15 minutes, remove from the oven.  Toss everything and return to the oven for a further 15 to 20 minutes, at which time the sauce will be quite thick and jam-like.  Mash with a potato masher lightly.
  3. Cook your pasta according to the package directions.  Drain, reserving some of the pasta water.  Return the pasta to the saucepan along with the reserved water and roasted tomato sauce.  Heat, tossing together until the sauce coats the pasta.  Serve hot in bowls and pass the Parmesan Cheese.

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