Thinner, lighter and more nimble than European knives, these two Milk Street Kikuichi Japanese knives + Christopher Kimball 6" Nakiri will dramatically improve your kitchen prep skills.
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.
cup extra-virgin olive oil, plus more to serve
medium garlic cloves, thinly sliced
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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