Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Bucatini with Cherry Tomato Sauce and Fresh Sage
This dish takes inspiration from a recipe in “Simple” by Yotam Ottolenghi. But instead of conventional stovetop simmering, we pressure-cook cherry or grape tomatoes, which tend to be dependably good no matter the season, into a tangy-sweet sauce. The pasta cooks in the pot at the same time, so there's no need to boil a separate pot of water. Fresh sage, smoked paprika and pecorino Romano cheese ratchet up the flavors. We especially liked this dish made with bucatini pasta, which is a thick, tubular spaghetti; linguini is a good alternative, but reduce the pressure-cooking time to 4 minutes.
4-6
Servings
Don't forget to break the pasta in half so the strands lay flat in the pot. And when adding the pasta, make sure no pieces poke above the surface of the liquid. All of the pasta must be fully submerged to cook properly.
45 minutes
20 minutes active
Ingredients
-
⅓
cup extra-virgin olive oil, plus more to serve
-
4
medium garlic cloves, thinly sliced
Directions
-
01On a 6-quart Instant Pot, select More/High Sauté. Add the oil and heat until shimmering. Add the garlic, pepper flakes and bay, then cook, stirring, until the garlic is light golden brown, about 2 minutes. Stir in the tomatoes, sugar, 1½ teaspoons salt and 3 cups water. Add the pasta, placing the strands horizontally so they lay flat, then press them into the liquid until submerged.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINTHubby loved this recipe! We’re not sage fans so we sub’d basil. Funny, he said, “It’s what Chef Boyardee is supposed to taste like!”
So simple to make and fantastic flavor! I even forgot about halving the tomatoes and they were all cooked and incorporated. This will definitely be one of our go-to meals!! Thank you MilkStreet
Horrified at breaking the pasta in half so that it can be cooked in an Instant Pot; Italians would throw a fit. Why not just make the sauce as usual, cook the pasta properly, and finish the pasta off in the sauce?
Mark - good news: we have a stovetop version of this recipe! Breaking the noodles in half makes this dish possible in an Instant Pot, and cooking the noodles right in the sauce and under pressure means that they absorb a huge amount of flavor. You can find the stovetop version here: https://www.177milkstreet.com/recipes/pasta-cherry-tomato-sauce-sage-yotam-ottolenghi .
Best,
The Milk Street Team
This dish surprised me. For such a simple list of ingredients and such an easy preparation, I expected something dull and boring. Instead, the flavors were layered and complex. This is definitely a keeper and will go into the regular rotation.