Roasted Tomato and Anchovy Bucatini

1. Prepare Pasta Water

Begin by bringing a large pot of generously salted water to a boil.

2. Cook Onions

While the water is heating, pour olive oil into a skillet over medium heat. Add the very thinly sliced red onion and season it with a pinch of salt and a sprinkle of crushed red pepper flakes. Cook for 10 to 15 minutes until soft and translucent, being careful not to let it brown.

3. Add Anchovies and Tomato Paste

Add the anchovy fillets to the skillet, allowing them to melt into the oil. Stir in the tomato paste and cook for about 90 seconds, until it caramelizes to a rich brick-red color and begins to stick slightly to the pan.

4. Combine Tomatoes and Simmer

Add the roasted or canned tomatoes to the pan, along with a bit more salt and red pepper flakes. Let the sauce simmer until it thickens, ensuring the flavors are well developed and concentrated.

5. Cook and Combine Pasta

Once the water is boiling, cook the bucatini according to package instructions until al dente. Before draining, reserve about a cup of the pasta cooking water. Combine the cooked pasta with the tomato and anchovy sauce in the skillet, adding a splash of the reserved pasta water to help the sauce adhere to the noodles.

6. Serve with Parmesan

Transfer the pasta to a serving bowl and generously top with grated Parmesan cheese, allowing the warmth of the pasta to melt the cheese slightly. Serve immediately.