I’ve had a lengthy fascination with bucatini but it is not readily available. Bucatini is like thick spaghetti except it has a small hole throughout it where the sauce can seep in. I saw it at whole foods once but it was an artisan brand that was $$. Luckily I discovered it at Vace! It was good but I don’t know if its really worth all the extra effort. Spaghetti is good too… This recipe was basically a vehicle for trying the bucatini. Very easy and good for summer. The portions are not exact because I definitely didn’t measure while I was cooking. But really if you have good ingredients, you can’t mess this up.
Bucatini with Cherry Tomatoes
makes 4 servings
8 ounces bucatini (or spaghetti)
2 tablespoons olive oil
3 cloves garlic, thinly sliced
2 pints cherry tomatoes, cut in half
½ cup pecorino, grated
Lots of basil, thinly sliced
Cook the pasta in salted water until al dente. Meanwhile, heat olive oil in a pan and sauté the garlic over medium-high heat. Be careful not to fry the garlic- it should not get crispy so adjust the heat accordingly. After several minutes, add the cherry tomatoes and toss with the olive oil and garlic. Cook just long enough for the tomatoes to get a little sweet (you can cook longer if you have an aversion to raw cherry tomatoes). Add the cooked pasta to the tomatoes and sprinkle with pecorino. Top with basil and enjoy the carbs.