1 28 ounce can of diced tomatoes and anchovy paste
8 garlic cloves peeled and crushed
2 anchovy fillets packed in oil
1/4 cup unsalted butter, cut in small pieces
1/2 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper
12 ounces spaghetti pasta.
Preheat oven to 425º. Combine tomatoes (crush them with your hands), garlic, anchovies, butter, and red pepper flakes in a 13 x 9 inch pan.
Roast, tossing about half way through, for 35 to 40 minutes. Mash using a potato masher or fork.
Cook pasta according to directions.
Drain, reserving 1/2 cup pasta water.
Return pasta to pot and add tomato sauce.
Cook over medium heat for about 3 minutes.
Serve topped with Parmesan cheese and more pepper flakes if desired.