Bucatini with Spicy Summer Tomatoes
This vibrant pasta dish celebrates the essence of summer produce with minimal effort, combining the hollow-centered bucatini pasta with fresh tomatoes and just the right amount of heat to create a fast, delicious dinner that will transform your weeknight routine.
Equipment
- Large Skillet
- Large Pot
Ingredients
- 1 pound bucatini pasta substitute: spaghetti or linguine if bucatini is unavailable
- 2 pounds mixed summer tomatoes cherry, heirloom, or vine-ripened
- 4 tablespoons extra virgin olive oil
- 6 cloves garlic thinly sliced, not minced
- 1-2 teaspoons red pepper flakes adjust according to your heat preference
- 1/4 cup fresh basil leaves torn
- 1/3 cup Pecorino Romano cheese grated, substitute: Parmesan for a milder flavor
- 2 tablespoons unsalted butter
- salt and freshly ground black pepper to taste
- 1 tablespoon capers drained (optional, for added tanginess)
Instructions
- Wash and prepare your tomatoes based on their type. For cherry tomatoes, slice them in half. For larger tomatoes, dice them into 3/4-inch chunks.
- Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt. Add the bucatini and cook until al dente, usually 1 minute less than package instructions (approximately 8-9 minutes). Before draining, reserve 1 cup of the starchy pasta water.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the thinly sliced garlic and cook until fragrant but not browned, about 30 seconds. Immediately add the red pepper flakes and cook for another 15 seconds.
- Add the prepared tomatoes to the skillet with a generous pinch of salt. Increase the heat to medium-high and cook, stirring occasionally, for 5-7 minutes until the tomatoes release their juices and begin to break down slightly.
- Add the drained bucatini directly to the skillet with the tomato sauce. Add 1/4 cup of the reserved pasta water, the butter, and half of the Pecorino Romano. Toss continuously until the sauce becomes glossy and coats the pasta evenly, about 1-2 minutes. If the sauce seems too dry, gradually add more pasta water as needed.
- Remove the skillet from heat and stir in the torn basil leaves. Taste and adjust seasoning with salt and pepper. If using capers, fold them in now for an additional layer of flavor.
- Serve in warmed bowls with additional Pecorino Romano on the side.
Notes
This dish is best enjoyed immediately after preparation, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. When reheating, add a splash of water and warm gently over medium-low heat, tossing frequently. Avoid microwave reheating, which can make the pasta rubbery.
For a healthier twist, you can substitute whole grain pasta or add extra vegetables like zucchini or spinach.
Nutrition
Calories: 520kcalCarbohydrates: 73gProtein: 16gFat: 18gSodium: 310mgFiber: 5gSugar: 8g
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