Bucatini with Burst Tomatoes
Bucatini with Burst Tomatoes is a fuss free recipe for summer's best heirloom cherry tomatoes.
Servings: 4 servings
Ingredients
- 3/4 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, to taste, minced
- 1/2 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 less or more according to your taste. Save some for garnishing.
- Parmigiano Reggiano
Instructions
- 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.
- Meanwhile 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.
- 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.
Notes
- Use any pasta shape you like with these burst tomatoes. I think twisty fusilli would work well to catch all that sweet tomato juice.
Nutrition
Calories: 448.5 kcal · Carbohydrates: 71.91 g · Protein: 12.84 g · Fat: 10.11 g · Saturated Fat: 1.46 g · Sodium: 697.37 mg · Fiber: 5.09 g · Sugar: 7.16 g
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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