Bucatini with Burst Cherry Tomatoes
Have we gotten the hang of this yet? The hand-washing, social-distancing, mask-wearing, quarantine lifestyle, that is? For me, some days feel almost normal. Other days, I struggle. But one thing that is definitely helping me get through this strange time? Cooking. It’s an activity that, unlike everything else, hasn’t changed much at all. Yes, I’m leaning on things that are frozen or found in the pantry more frequently than usual, but the chopping, sautéing, and roasting? That feels the same—methodical and relaxing when not much is these days. And when we sit down to have dinner as a family at night, I forget about the quarantine, even if just for a little while.
This bucatini with burst cherry tomatoes is one of my favorite easy weeknight meals. I like to keep ripened cherry tomatoes in the fridge (longer shelf life!) and I tend to keep a live basil plant in my kitchen (although you could certainly make this without basil). The result is a fresh, springlike pasta that is light and satisfying, done in no time, and made with only five ingredients, which is especially great for those nights when you feel like you just can’t.
Stay safe. Eat well.
X
Bucatini with Burst Cherry Tomatoes
recipe adapted from Epicurious
Serves: 4-6 people
Prep Time: 5 minutes
Cooking Time: 15 minutes
Ingredients:
2 tbsp. extra virgin olive oil
2 cloves garlic, minced
1 tsp. salt
1/2 tsp. pepper
3/4 lb. bucatini or spaghetti
basil leaves
parmesan
Directions:
Bring a pot of water to boil. Add bucatini and cook until al dente. Reserve pasta water.
Meanwhile, heat olive oil in a medium saucepan over medium-high heat. Add garlic and sauté for 1 minute. Add cherry tomatoes, sprinkle with salt and pepper, then cover and reduce heat to low. Cook for 10-15 minutes, until cherry tomatoes have burst and given up some of their juices. (You can also burst the tomatoes yourself with the back of a wooden spoon! But it does get messy.)
Add the cooked bucatini and 1/2 cup reserved pasta water to the tomatoes; stir frequently to combine. Remove from heat, serve with basil leaves and freshly grated parmesan.
