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Bucatini with Butter-Roasted Tomato Sauce
Ingredients
  • 1 28-oz. can whole peeled tomatoes
  • 8 garlic cloves, peeled, crushed
  • 2 anchovy fillets packed in oil
  • ¼ cup ( ½ stick) unsalted butter, cut into small pieces
  • ¼ to ½ teaspoon crushed red pepper flakes plus more for serving
  • Kosher salt and freshly ground black pepper
  • pinch sugar (optional)
  • 12 oz. bucatini or spaghetti
  • Finely grated Parmesan (for serving)
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