Bucatini with Butter-Roasted Tomato Sauce

This really is a snap to make. Canned tomatoes, chopped anchovies, diced butter, chopped garlic, salt and red pepper flakes are tossed together then roasted in a 435º oven for 35-40 minutes. Then you just mash it up and toss with bucatini or spaghetti (I used the latter). I used fresh zimas rather than canned because I had a ton, but this is probably better with canned unless you want to put the finished sauce through a food mill to take the skins off.

The sauce has a nice kick and as we were eating my husband suddenly said "this reminds me of my uncle's cioppino" and he was right -- the red pepper flakes and anchovies do something really nice for this simple sauce. A great week-night choice, but I also served it to last-minute guests and it worked really well.