Original Creations

Bucatini with Cherry Tomatoes

This recipe, without question, has to be one of my top five favorite dishes to make (okay, and eat). That said, it also happens to be one of the easiest. This usually results in me making it FAR too often, but I somehow never tire of it. 

Because this recipe for Bucatini with Cherry Tomatoes is one of my favorites, I wanted to share it with all of you!

One of the best parts of this dish is that although it is pasta, the sauce is so light, that it doesn’t feel like a guilty pleasure (although it definitely satisfies as one)! Alternatively, if you’re looking for a healthier option, the tomato mixture works exceptionally well over grilled chicken too!

Start to end, this dish takes only 15 minutes to make and smells incredible. It also acts as a great base for other dishes (i.e Zuppa di Pesce, etc.), so it’s a great recipe to keep on file in case you want to take it up a notch.

While just about any pasta will do (whatever you have in the house is fine), I find that Bucatini works really well in this dish and gives it the right texture that brings it all together. For that reason, I always make sure to have the Bucatini and Cherry/Grape Tomatoes in the house so I can throw this together in a hurry on those nights I’m crunched for time, but still prefer a home cooked meal over ordering takeout. 

Bucatini with Cherry Tomatoes
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Ingredients
  1. 1 LB Bucatini (or other type of pasta)
  2. 1/4 Cup Extra Virgin Olive Oil
  3. 4 Cloves Fresh Garlic
  4. 18oz Pack Cherubs "Heavenly Salad Tomatoes"
  5. 1/4 Cup White Wine
  6. 1/4 Cup Chicken Stock
  7. 1 TBSP Butter
  8. 2-3 Fresh Basil Leaves
  9. Salt & Pepper (to taste)
  10. Fresh Grated Parmesan Cheese (for topping)
Instructions
  1. Boil a pot of salted water and cook pasta to package instructions. Drain & set aside.
  2. Slice tomatoes in half. Smash garlic & slice thinly.
  3. In a medium frying pan, add olive oil. Once hot, add in garlic and cook until light golden brown, stirring often. Add white wine, and cook until reduced. Add tomatoes & chicken stock and bring to a simmer. Add butter and cook until tomatoes begin to break down and make a sauce (but still retain their shape). Toss in fresh basil, salt, & pepper. Once the basil wilts, add cooked pasta to the tomato mixture until coated well- 1-2 minutes. Transfer into a serving dish. Top with more basil, black pepper, & (if desired) Parmesan Cheese. Enjoy!
Notes
  1. White Wine Preference: Sutter Home Chardonnay
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