Bucatini with Butter Roasted Tomatoes and Turkey Meatballs

Meatballs

Ingredients:
1 pound ground turkey
1/2 onion, grated
Small handful parsley, chopped
1/2 tsp kosher salt
1/4 tsp ground black pepper
1 tsp Italian seasoning
1 Tbsp Worcestershire
Extra virgin olive oil

Directions:

1. Heat 2 Tbsp olive oil in a large skillet over medium-high heat.
2. In a large bowl mix together all ingredients. Be careful not to over mix the meat. Form into 1” sized balls.
3. Sear meatballs on all sides until cooked through.

Butter Roasted Tomatoes

Ingredients:
8 garlic cloves, crushed and peeled
¼ cup (½ stick) unsalted butter
1 1/2 pounds cherry tomatoes or 1 28-ounce can whole peeled tomatoes
2 anchovy fillets packed in oil
½ teaspoon crushed red pepper flakes
Extra virgin okive
Kosher salt and ground black pepper
12 ounces bucatini
Freshly grated Parmesan (for serving)

Directions:

1. Preheat oven to 425°. Cut ¼ cup (½ stick) butter into small pieces (about ½”).
2. Place tomatoes into a 13×9″ baking dish. Scatter garlic, butter pieces, 2 anchovies, and ½ tsp. red pepper flakes over tomatoes. Drizzle with olive oil and season with salt and black pepper.
3. Roast tomatoes, tossing halfway through, until garlic is very soft and mixture is thick and jammy, 35–40 minutes. While tomatoes are roasting, bring a large pot of water (4-6 qt.) to a boil over high heat and add a small fistful of salt.
4. Remove pan from oven and let sauce cool slightly. Using a potato masher or fork, break up garlic and tomatoes until mixture looks like coarse applesauce.
5. Cook 12 oz. bucatini in pot of boiling water, according to package instructions for al dente. Toward end of cook time, use a heatproof measuring cup to scoop out and reserve ½ cup pasta cooking liquid. Drain pasta in a colander; reserve pot.
6. Return pasta to pot and add tomato sauce and pasta cooking liquid. Cook over medium-high heat, tossing with tongs, until sauce coats pasta, about 3 minutes.
7. Serve topped with meatballs and Parmesan cheese.