30 minutes
A simple yet delicious pasta dish featuring bucatini noodles coated in a fresh tomato sauce, enhanced with butter, olive oil, and Parmesan cheese.
Ripe Tomatoes, Grated
each
Bucatini Pasta, Dry
0 oz
tablespoons
tablespoons
teaspoons
to taste
to taste
Parmesan Cheese, Finely Grated
cups
1. Grate Tomatoes
Grate the ripe tomatoes over a bowl using a box grater, leaving the skins behind to create a smooth tomato pulp for the sauce.
2. Cook Pasta
Bring a large pot of salted water to a boil, add the bucatini pasta, and cook for 8 to 10 minutes until al dente. Reserve a cup of the pasta water before draining.
3. Make Sauce
In the large pot, combine the grated tomato pulp, olive oil, butter, red pepper flakes, black pepper, salt, and reserved pasta water. Bring to a boil to meld flavors.
4. Combine Pasta and Sauce
Add the cooked pasta to the pot with the sauce and stir vigorously for about 3 minutes, ensuring the bucatini is well-coated with the sauce.
5. Finish with Cheese
Incorporate the Parmesan cheese into the pasta, stirring until well combined. Taste and adjust the seasoning if necessary.
6. Serve
Divide the pasta among serving bowls, and finish with a drizzle of olive oil, a sprinkle of black pepper, and extra Parmesan cheese.
Select peak-season tomatoes like heirloom, Roma, or vine-ripened for a naturally sweet and robust flavor. If fresh aren't available, opt for quality canned San Marzano tomatoes.
Before serving, drizzle high-quality extra-virgin olive oil and sprinkle freshly grated Pecorino Romano or Parmesan for added fragrance and savory depth.
Cook al dente and reserve pasta water to adjust sauce consistency and enhance adherence to pasta.
Gently simmer the sauce to thicken and concentrate flavors while remaining fresh and delicate.
Incorporate pasta with the sauce over low heat, allowing flavors to amalgamate.
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