Roasted tomato anchovy bucatini Alison Roman

Step 1

Bring a large pot of salted water to a boil.

Step 2

Meanwhile, heat the olive oil in a large frypan or heavy-based pan over medium heat. Add onion and season with salt and a pinch of red chilli flakes. Cook, stirring occasionally, until onion is totally cooked through but not browned, 10-15 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 colour and sticks a bit to the bottom of the pan, about 90 seconds.

Step 3

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

Step 4

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

Step 5

Add the pasta along with 1/2 cup of the cooking water to the frypan and toss to coat. Cook, tossing occasionally, until the pasta is really well coated, the sauce sticking to each individual piece in a way that can only be described as perfect.

Step 6

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