2pintscherry tomatoeseither regular red, or multi-color heirloom
2-3Tbspgood olive oil
1, 2or 3 cloves garlicto taste, minced
1/2cupdry white wine
salt and fresh cracked black pepper
fresh basilchopped. 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.
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. 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.
Use any pasta shape you like with these burst tomatoes. I think twisty fusilli would work well to catch all that sweet tomato juice.