- 1 - 28 ounce can, peeled whole tomatoes
- 4-6 cloves garlic - crushed
- 1 teaspoon red pepper flakes
- kosher salt/black pepper
- 4 tablespoons unsalted butter - cubed
- 1 pound spaghetti
- Parmigiano Reggiano - grated
- Preheat oven to 425 degrees.
- Into a roasting pan add: tomatoes, garlic. Season with red pepper flakes, salt and pepper.
- Mix to combine. Add butter. Bake for approximately 25 minutes.
- WHILE sauce is roasting, place a large pot of generously salted water onto boil. Add pasta, cook until al dente.
- Prior to draining reserve 1/4 cup pasta water.
- Using a fork, crush tomatoes until at your desired consistency.
- IF sauce is too thick, thin with some of the reserved pasta water. Add drained pasta to pan. Toss to combine.
- Transfer to serving dish. Top with grated Parmigiano Reggiano.