This recipe came to us from Winky. It’s really yummy and fresh tasting, despite using canned tomatoes. Good for the winter months…
Preheat oven to 425
In large baking dish combine:
28 oz can of tomatoes (crush with your fingers or use masher)
8 cloves of garlic, smashed
1/2 stick of butter in small pieces
2 anchovy filets (or 1/2 cup parsley minced, if vegetarian)
1 t red pepper flakes
Dump everything in a roasting pan (I separated the garlic in the video and roasted it on it’s own, at the same time, but in its own roaster. Next time, I’ll put the garlic in the same pan.) Sprinkle liberally with salt and pepper and bake 40 minutes, stirring once or twice, until thick and jammy.
While roasting start your water for the pasta.
Remove from oven and smash garlic with masher until well mixed.
Save 1/2 cup pasta water, in case the jam is too thick. Top drained pasta with sauce, tossing until well combined.
Serve with shredded basil, parmesan and more red pepper flakes.