5-Ingredient Butter Roasted Tomato Sauce with Linguine
1 (28 oz.) can whole peeled tomatoes (with juice)
8 garlic cloves, peeled, crushed
1/3 cup unsalted butter, cut into small pieces
1/2 teaspoon crushed red pepper flakes, or to taste
12 oz. (about one handful) dry linguine
For serving (optional):
Finely grated fresh Parmesan
Fresh basil or parsley leaves
Preheat oven to 425 degrees F.
In a 13 x 9-inch baking dish, combine tomatoes (crushing them with your hands), garlic, butter, and red pepper flakes. Season with salt. Roast, stirring mixture after 15 minutes, until vegetables are softened and fragrant, about 35–40 minutes.
Meanwhile, cook linguine in a large pot of boiling salted water, stirring occasionally, about 6-7 minutes. Drain and set aside.
Remove tomato mixture from oven. For a chunkier tomato sauce, use a potato masher or fork to break up garlic and tomatoes. For a smoother sauce, blend in your food processor or with an immersion blender (as shown in pictures).
Return pasta to pot. Stir in tomato sauce.
Scoop into individual serving bowls. Top with grated Parmesan and fresh basil or parsley, if desired.
The tomato sauce can be cooked and refrigerated up to 4 days ahead of serving. Before storing, let cool completely, then cover and chill. Reheat in a pot or microwave before mixing with pasta.Adapted from Bon Appetit