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Mix oil and water to coax the freshest flavor from cherry tomatoes
Milk Street Bowtie Bucatini Pasta with Cherry Tomato Sauce and Fresh Sage

Bucatini Pasta with Cherry Tomato Sauce and Fresh Sage

1¼ hours

Free

This is our adaptation of a recipe from Yotam Ottolenghi's cookbook, “Simple.” With gentle simmering and a bit of water to facilitate cooking, cherry or grape tomatoes are transformed into a bold pasta sauce. To ratchet up the flavor, we've added herbs, red pepper flakes and pecorino Romano. Spaghetti or bucatini (a tubular pasta resembling thick spaghetti) pairs particularly well with the sauce, but short shapes such as penne and ziti are great, too.

⅓ cup extra-virgin olive oil, plus more to serve
4 medium garlic cloves, thinly sliced
¼ teaspoon red pepper flakes
2 bay leaves
1 pound cherry or grape tomatoes, halved
½ teaspoon white sugar
Kosher salt
2 tablespoons chopped fresh sage, divided
12 ounces bucatini pasta or spaghetti
¾ teaspoon smoked paprika
Shaved pecorino Romano, to serve
Ingredients
  • cup extra-virgin olive oil, plus more to serve

  • 4

    medium garlic cloves, thinly sliced

  • ¼

    teaspoon red pepper flakes

  • 2

    bay leaves

  • 1

    pound cherry or grape tomatoes, halved

  • ½

    teaspoon white sugar

  • Kosher salt

  • 2

    tablespoons chopped fresh sage, divided

  • 12

    ounces bucatini pasta or spaghetti

  • ¾
  • Shaved pecorino Romano, to serve

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Bucatini Pasta with Cherry Tomato Sauce and Fresh Sage

Get Ready to Cook

4

Servings

1¼ hours

Tip

Don't simmer the tomatoes until there is no liquid remaining. Some moisture is needed for the sauce to cling to the pasta.

Ingredients
  • cup extra-virgin olive oil, plus more to serve

  • 4

    medium garlic cloves, thinly sliced

  • ¼

    teaspoon red pepper flakes

  • 2

    bay leaves

  • 1

    pound cherry or grape tomatoes, halved

  • ½

    teaspoon white sugar

  • Kosher salt

  • 2

    tablespoons chopped fresh sage, divided

  • 12

    ounces bucatini pasta or spaghetti

  • ¾
  • Shaved pecorino Romano, to serve

Step 1 of 3

Prepare Tomato Sauce

cup extra-virgin olive oil
4
medium garlic cloves, thinly sliced
¼
teaspoon red pepper flakes
2
bay leaves
1
pound cherry or grape tomatoes, halved
sugar
Kosher salt

In a 12-inch skillet over medium-high, heat the oil until shimmering. Add the garlic, pepper flakes and bay, then cook, stirring, until fragrant, about 30 seconds.


Add the tomatoes, sugar, 1 teaspoon salt and 1 cup water. Bring to a simmer and cook, stirring occasionally, until the tomatoes begin to break down, about 4 minutes.

Step 2 of 3

Set Sauce to Simmer

1
tablespoon chopped fresh sage
¾
teaspoon smoked paprika

Reduce to medium-low and cook, uncovered and stirring occasionally and adjusting the heat as needed to maintain a steady simmer, until the tomatoes have fully broken down and the sauce is thick enough that a spatula drawn through it leaves a trail, 45 to 55 minutes.


Remove from the heat and remove and discard the bay. Stir in 1 tablespoon of sage and the smoked paprika, then cover to keep warm.

Step 3 of 3

Cook Pasta Then Combine

Kosher salt
12
ounces bucatini pasta or spaghetti
1
tablespoon chopped fresh sage
Shaved pecorino Romano, to serve
extra-virgin olive oil to serve

When the sauce is almost ready, in a large pot, bring 4 quarts water to a boil. Add 2 tablespoons salt and the pasta, then cook, stirring occasionally, until al dente. Drain the pasta, then return to the pot.


Add the sauce and toss until well combined. Transfer to a serving bowl. Sprinkle with the remaining 1 tablespoon sage and shaved pecorino, then drizzle with additional oil.

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