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Bucatini Pasta with Cherry Tomato Sauce and Fresh Sage

4 Servings

1¼ hours

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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.




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


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

  • 4

    medium garlic cloves, thinly sliced


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Dennis D.
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.
Matthew C.
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!
Macha H.
June 22, 2023
One of my only favorite tomato sauces
This is delicious, and really have nothing else to say other than I generally don't love tomato sauce, but I make this all the time. Easy meatless meal.
Jennifer J.
December 3, 2023
Easy and Delicious
I had some leftover sage in the fridge and decided to try this. I only had enough for a half recipe, but other than skimping on the oil (only 2tbsp for the half recipe), I followed the recipe as written. I did have to use a full cup of water to keep the tomatoes from going dry even with the half recipe. My husband and I thought it was easy, unique, and delicious. We couldn’t believe how good it was with winter tomatoes from the grocery store. Will definitely make again - curious to try with fresh garden tomatoes in summer.
Barbara K.

Fantastic sauce- easy and delicious! thank you!

Diana L.

I made it tonight for dinner. The sauce was very delicious but my family did not like it due to paprika. Their comment is "paprika does not belong in pasta dishes" I will make this again but not add the paprika. Thank you for another great recipe.

Keith J.

This was absolutely incredible in simplicity and unique flavor. I used my Pimenton from Spain instead of ordinary paprika, and that set it off. I actually paired it with sliced bratwurst on the side for some protein. It was incredible and well-received by family.

Peggy H.

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.