Pasta with Roasted Tomato and Anchovy Sauce

In this recipe, we cook the tomato-anchovy sauce in the oven rather than on the stovetop. It’s our pantry-centric adaptation of a dish we had at Osteria ai Promessi Sposi in Venice, Italy, where chef Claudio Furlanis roasts fresh tomatoes in a scorchingly hot oven before combining them with anchovies and pasta. To balance the acidity of canned tomatoes, we add a small measure of sugar. And when the pasta and sauce are combined, we toss in some butter—its smooth, sweet richness rounds out all the flavors.