Spaghetti with Butter Roasted Tomato Sauce
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.