Bucatini with Burst Tomatoes
The View From the Great Island
Bucatini with Burst Tomatoes is a gloriously healthy pasta recipe made with juicy, colorful cherry tomatoes and fresh basil ~ no matter what the calendar says, this recipe screams summer!
- 0.75 lb bucatini pasta
- 2 pints cherry tomatoes, either regular red, or multi-color heirloom
- 2-3 tbsp good olive oil
- 1, 2 or 3 cloves garlic
- 0.5 cup dry white wine
- salt and fresh cracked black pepper
- fresh basil, chopped. I used about 12 good sized leaves, but the amount is not important, go with le
- parmigiano Reggiano
- Put a large pot of well salted water on the stove to boil. Cook the bucatini according to the package directions...I like to under cook the pasta by a minute or two because I like it firm, and it will continue to cook slightly in the sauce later.
- Wash the tomatoes and remove any stems.
- Add the olive oil to a large saute pan and heat it gently. Add the garlic and saute on a gentle heat for a few minutes, just to remove the raw garlic taste.
- Add the tomatoes to the pan and heat through, then add the wine. Bring to a simmer, then cover the pan and let the tomatoes cook for about 5-10 minutes, stirring occasionally. Cook them until they burst open and release some of their juices. 10 minutes should be plenty of time.
- Season with salt and pepper, and add the fresh basil.
- Toss gently but thoroughly with the drained pasta and make sure everything is heated through. Drizzle with a little more olive oil, and serve right away, with more fresh basil and some Parmesan cheese.