Butter Roasted Tomato Pasta

When Butter Transforms the Ordinary

There is a particular kind of magic that happens when tomatoes meet low heat and patience. The acidity softens, the sweetness deepens, and something that began as a pantry staple becomes something almost luxurious. This is a sauce built on restraint — on letting butter do its quiet work, on trusting that the simplest combinations often yield the most profound results. It's the kind of pasta you return to not because it impresses, but because it settles something.

Ingredients

• 1 28 ounce can Alessi Crushed Tomatoes
• 4 teaspoons Alessi Garlic Puree
• 2 teaspoons anchovy paste
• 1/2 teaspoons red pepper flakes
• Alessi Sea Salt and Ground Black Pepper, to taste
• 1/2 cups butter, cut into eighths
• 1 pound Alessi Organic Spaghetti
• 1 tablespoon Alessi Extra Virgin Olive Oil
• 2 tablespoons basil, cut into ribbons
• Grated Parmesan, to taste

Instructions

1. Preheat oven to 425°F.
2. Combine tomatoes, garlic, anchovy paste and red pepper flakes in a baking dish.
3. Season with salt and pepper.
4. Divide butter on top of sauce and cook in oven for 35- 40 minutes, stirring occasionally.
5. Remove from oven and let cool.
6. Meanwhile, cook pasta according to package directions, making sure water is well salted.
7. After draining, return cooked pasta to pot and add tomato sauce.
8. Toss until spaghetti is evenly coated then add basil.
9. Sprinkle with cheese if desired.