1/2teaspooncrushed red pepper flakes plus more for serving
Kosher salt and freshly ground pepper
Finely grated Parmesanfor serving
Preheat oven to 425°F.
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.