Heirloom Tomato Bucatini
A delicious heirloom tomato sauce pasta to end the summer season.
Ingredients
- 1/4 c olive oil For basil & garlic infused oil
- 2 sprig fresh basil About 15 basil leaves
- 5 cloves garlic whole garlic, slightly smashed
- 3 lbs heirloom tomatoes
- 2 tbsp butter unsalted
- 1 pack Bucatini pasta
- 1 tbsp olive oil
- 1/4 tsp sea salt
- 1/4 c Parmesan cheese grated, optional
Instructions
- Fill a large pot of water for the pasta and add enough salt to water so it's salty like the sea (about 1 tbsp salt), and bring to a boil.Bring a medium pot of water to a boil for the tomatoes.Add olive oil, garlic, and basil to a small sauce pot and simmer on low-heat until garlic turns golden brown (about 7 minutes). Then turn off heat.While waiting for the pots of water to comes to a boil, core the tomatoes and slice an "X" on their bottoms.When medium pot of water is boiling, dunk the tomatoes until their skin starts to peel (~10-15 seconds). Place tomatoes into an ice bath to cool them down. Remove skin from tomatoes and remove as much pulp as you can and set the tomato meat aside.Pour 1 tbsp olive oil into a large pan over medium-high heat. When pan is hot, add tomato meat. Crush the tomato meat with a wooden spoon or potato masher and add 1/4 tsp salt to bring out juices, cook on medium-high heat for about 3 minutes. Add butter and stir until melted. Lower heat to simmer.Cook Bucatini pasta according to instructions on packet.After pasta is cooked, add pasta and basil infused oil directly into the sauce (no need to drain noodles, pasta water will help sauce thicken), and toss. At this time, you can add Parmesan cheese if using and incorporate.Plate Bucatini pasta and top with fresh shredded basil and a sprinkle of Parmesan (if using).