Roasted Tomato and Anchovy Bucatini

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Step 1

Bring a large pot of salted water to a boil.

Step 2

Meanwhile, heat the olive oil in a large skillet or heavy-bottomed pan over medium heat. Add the onion and season with salt and a pinch of red pepper flakes. Cook, stirring occasionally, until the onion is totally cooked through but not browned, 10 to 15 minutes. Add the anchovies and stir until they’ve melted into the pan, about 30 seconds. Add the tomato paste and cook until it turns a brick-red color and sticks a bit to the bottom of the pan, about 90 seconds.

Step 3

Add the tomatoes, scraping up any bits on the bottom of the skillet. Season with salt and reduce the heat to medium-low. Cook, swirling the skillet occasionally, until the sauce thickens and it tastes so good you can hardly stand it. Add more salt and red pepper flakes if you want. Keep warm and set aside.

Step 4

Meanwhile, cook the pasta in the boiling water. Drain, reserving 1 cup of the pasta cooking water.

Step 5

Add the pasta along with ½ cup of the pasta cooking water to the skillet and toss to coat. Cook, tossing occasionally, until the pasta is really well coated, the sauce sticking to each individual noodle in a way that can only be described as perfect.

Step 6

Remove the skillet from the heat and transfer the pasta to a large bowl, or divide it among four smaller bowls. Top with lots of Parmesan cheese.