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Bucatini Pasta with Cherry Tomato Sauce and Fresh Sage
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.
4
Servings
Tip
Don't simmer the tomatoes until there is no liquid remaining. Some moisture is needed for the sauce to cling to the pasta.
1¼ hours
Ingredients
-
⅓
cup extra-virgin olive oil, plus more to serve
-
4
medium garlic cloves, thinly sliced
Directions
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01In 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.
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August 23, 2022
Great Technique
We just loved how the sauce comes out with the low, slow heating of tomatoes in olive oil and water. Paprika and fresh sage are a terrific addition.
July 8, 2022
Family Favorite
Such a great dish: easy & delicious. We make this at least once or twice a month. If you don't have sage, fresh basil works great, too!
My son and I wanted to make something from my new "Cooking Fast and Slow" cookbook. We picked this recipe and I couldn't be happier we did. Since that night, my husband and I have made it at least 10 times...easy to make and amazingly delicious. The other commenter said leave out the smoked paprika. Please don't omit it. The paprika mixes so well with the fresh sage. At least try it once.
One time I made it I didn't have fresh tomatoes so I used imported canned ones. It wasn't quite as delicious but worked in a pinch.
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Fantastic sauce- easy and delicious! thank you!