Roasted tomato and anchovy bucatini from Dining In: Highly Cookable Recipes (page 153) by Alison Roman

Ingredients

dried red pepper flakes
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bucatini pasta
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EYB Comments

Can substitute spaghetti pasta for bucatini pasta.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

Eat Your Books

Can substitute spaghetti pasta for bucatini pasta.
Mtougher on January 02, 2026

This has become a go to, regular cook for my house, as in we make it so much the recipe is memorized. Very good!
lholtzman on October 05, 2024

I used a yellow onion and frozen fresh linguine. I liked this recipe, but the flavor wasn’t my favorite. The rest of my family loved it.
anya_sf on August 30, 2024

Very good, although I can't say it blew me away or anything. Would make again when tomatoes are plentiful and cheap. I used part cherry tomatoes and there were a lot of seeds, so I'll stick with larger tomatoes next time. I drained as much tomato oil away as possible, but used some of that oil to cook the onion.
CheesyKranskyLove on October 03, 2022

I'm not sure what else I can add that haven't been said before. Very tasty and worth the flaff of roasting the tomato (maybe not on a weeknight but you do you)
bernalgirl on August 24, 2022

Half my family loves this and the other half finds it way too sweet. I personally think the other half are crazy.
Dannausc on March 22, 2022

Quick (once you’ve made the olive oil roasted tomatoes) and easy. Quite good. For those that thought it was too oily, just spoon the tomatoes out of the oil. Definitely worth a repeat!
snoozermoose on December 09, 2021

Favorite dish in the book! It's absolutely delicious--truly comfort food at its finest. I made this 3 times in one month which is a lot for me!
jhallen on March 08, 2021

I thought I was really going to love this, but in the end of the day, I didn’t really. It was ok but probably won’t make again.
chawkins on October 11, 2020

Great sauce, the oil roasted tomato sauce was great on its own and the tomato paste and anchovy really ramped up the flavor.
Foodo on August 09, 2020

Oh yeah!
Ohrenschall on July 17, 2020

Wonderful!
sosayi on June 17, 2019

We really enjoyed this, but I'd echo VineTomato's comment that it was too much oil with the oil-roasted tomato version. We also used cherry tomatoes, though, so it could be that? I'd cut it down to 1/4 to 1/2 cup next time (not 1.5 cups!). Other than that, no changes. It seemed more of a "wintery" flavor, though, than a fresh summer one, with all of the umami bomb ingredients, so I would save this for making those anemic winter tomatoes shine. We'll definitely make it again, however.
VineTomato on May 06, 2019

This is a great tomato sauce, but my quest to find the perfect tomato pasta sauce continues (this is only the second one I've tried.) I made the olive oil roasted tomato version but used cherry tomatoes. I found the dish a bit too oily - maybe that was down to using smaller tomatoes.
clcorbi on April 09, 2019

Loved this--so simple and such rich umami flavor. I love anchovies so I'd probably even up them next time. I made the variation with canned tomatoes, can only imagine how good the oven-roasted version is.
teandoranges on October 06, 2018

This was good with squid ink spaghetti. It wasn't so much a sauce as topped by the oven roasted tomatoes, it had a very sun-dried tomato taste. Not sure if I love it, but I'll probably try it again, next time with bucatini.
Smokeydoke on September 12, 2018

I thought it was ok. I never thought I'd say this, but it was too much umami. Can that even be possible? I'll have to check my taste buds. It reminds me of a Chinese dish called Beef and Tomato. I'd use the best quality tomatoes, best quality pasta and best quality cheese. There's no place for any inferior ingredients to hide, they're all front-and-center.
SheilaS on September 08, 2018

This is an umami-bomb of a tomato sauce, especially since I used sun-dried tomato purée in place of the tomato paste called for. I'd prefer this with some zucchini, peppers or other vegetables added to the pasta and will do that next time.
Nkrieda78 on September 04, 2018

Sooooo good!!!
Lepa on December 11, 2017

This was so delicious. It's a great version of a simple, seemingly obvious dish, but it's special. Do make it with bucatini- yum! Since I first made this pasta, I've become obsessed. It might be my favorite pasta sauce ever?