This Butter Roasted Tomato Sauce comes together easily, with no chopping or constant stove monitoring. Just pop it in the oven and let the roasting process intensify the flavor of canned tomatoes.
Crush the tomatoes with your hands and add them, and their juices to a 13x9” baking dish, along with the garlic, anchovies, butter, and ½ teaspoon red pepper flakes. Season with salt and pepper. Roast, tossing halfway through, until the garlic has softened, and the liquid has reduced, approximately 40-45 minutes.
Use a fork, or potato masher, to break up the tomatoes and garlic.
Cook pasta in a large pot of boiling, salted water, until al dente. Drain, reserving ½ cup of the pasta coking water. Return pasta to pot and add tomato sauce, and reserved cooking water. Cook over medium-high heat, tossing the pasta and sauce, until pasta is well coated, about 3 minutes.
Serve topped with parmesan cheese, and additional red pepper flakes, if desired.