Bucatini with Freshest Tomato Sauce

1. Prepare the Pasta Water

Fill a large pot with water, add a generous amount of kosher salt, and set it over high heat to reach a rolling boil.

2. Grate the Tomatoes

Slice the ripe tomatoes in half crosswise, and grate them over a bowl using a box grater, discarding the skins.

3. Cook the Bucatini

Once the water is boiling, add the bucatini pasta and cook according to the package instructions until al dente. Reserve a cup of pasta water before draining.

4. Make the Sauce

In the same pot, combine the grated tomato, extra-virgin olive oil, unsalted butter, red pepper flakes, freshly ground black pepper, and a pinch of salt. Add about half a cup of the reserved pasta water and bring to a light boil.

5. Combine Pasta and Sauce

Add the cooked bucatini to the pot with the sauce. Stir vigorously, incorporating the finely grated Parmesan cheese. Adjust the seasoning with more salt and black pepper if needed.

6. Serve the Dish

Transfer the pasta to serving bowls, drizzle with a little extra olive oil, and finish with a sprinkle of Parmesan cheese and freshly ground black pepper.