Happy birthday Martin Luther King! While many were observing the holiday I worked; and, like many on Mondays all I wanted was an easy scrumptious meal for this cold cold New York night.
This dish is a zip to whip up and light and luscious to eat.
About half of the way through cooking, the cherry tomatoes begin to burst and a sauce starts to form from their juices. The pinch of sugar cuts the acidity from the tomatoes. I love having this with a longer shaped pasta, like a bucatini or a spaghetti. (I had bucatini in the cabinet so that’s what we’re having.)
This is a great weekday meal; even a great dinner party meal because of the minimal prep work.
1 lb. of bucatini, (I used Delverde brand)
2 pints of sweet cherry tomatoes, rinsed
4 tablespoons of extra-virgin olive oil
6 cloves of garlic, diced
10 fresh basil leaves, chopped
½ teaspoon of sugar
1 pinch of kosher salt
few grinds of fresh pepper
grated fresh parmesan, for serving
Bring a large stockpot of salted water to a boil.
In a medium saucepan on medium heat, add your olive oil. When hot, add the garlic and cook until golden. Add both boxes of whole cherry tomatoes, sugar, salt, pepper and cover. Reduce heat to low and cook for about 17-20 minutes, stirring frequently.
When your water is boiled, add the buccatini and cook till al-dente, about 8-10 minutes.
When the macaroni is done, carefully dunk a measuring cup into the pasta water and a reserve a 1/2 cup of water and set aside.
Drain the rest of your macaroni and put back into the pot you cooked it in.
Add your cooked tomatoes to the bucatini and toss.
Now, take your ½ cup of pasta water and pour it into the saucepan you cooked the sauce in, put the heat on low and let the leftover flavors from the sauce and the pasta water blend for no longer than 15 seconds.
Remove from heat and pour it into the stockpot of pasta.
Plate and top with the fresh basil leaves and grated cheese.