Cooking time: 30 minutes
Serves: 4 people
Ingredients
• 28 oz. peeled tomatoes
• 8 garlic gloves
• ¼ cup unsalted butter
• 6 anchovy fillets
• salt, pepper to taste
• ½ tsp. pepper flakes
• 12 oz. bucatini
• Parmesan to taste
Instructions
• Preheat oven to 425°F.
• In a baking dish, combine tomatoes (crushing them with your hands), garlic, butter, anchovies, salt, pepper and red pepper flakes.
• Roast, tossing halfway through, for 20 minutes. Set aside.
• Meanwhile, cook pasta in a large pot of boiling salted water, until al dente. Drain and set aside.
• Using a potato masher or fork, mash to break up tomato sauce even further and add it to your pasta.
• Serve topped with parmesan.
Jean Patrique tools used
• Hob & Electric Warming Plate
• Bamboo Chopping Board with Red Silicone Ends
– Environmentally Friendly
– Extra durable
– Stylish
– Silicon Ends
• ‘One-Touch’ Stainless Steel Electronic Salt and Pepper Mill Set
– Easy to use
– Sleek design
– High Quality Stainless Steel
– Adjustable
• Chopaholic Oriental 3 Piece Chef’s Knife Set
– Precise and sharp
– Set of 3
– High Carbon Stainless Steel
– Easy to clean
• 20cm saucepan + lid
– High quality stainless steel.
– Self-Basting Lids
– Sturdy Rims and Handles
– Oven Proof
– 25 Year Guarantee