Photo by Hirsheimer & Hamilton
We love the way that roasting intensifies the flavor of canned tomatoes. While we're pretty obsessed with the texture of bucatini, a strand pasta with a hole running through it, this dish is every bit as delicious with spaghetti, linguine, or even rigatoni. Plus, it’s not just great for pasta. Purée with vegetable or chicken stock and a splash of cream for tomato soup. Fold a spoonful of it into an omelette along with a few pieces of smoked mozzarella. Or spread it on pizza dough and shower with Parmesan. Bake and top with more anchovies, parsley, and lemon zest. It is tomato sauce, after all!
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