Bucatini with Tomato Sauce
Ingredients:
1/4 lb Bucatini pasta
2 lbs Tomatoes
3 cloves garlic
1 sprig (6-8 leaves) Basil
1 Tbsp Tomato Paste
1 Shallot
Olive oil
Salt
Pepper
Parmigiano-reggiano cheese (for serving)
Step 1:
Finely chop the garlic and shallots, chiffonade the basil, and halve the tomatoes. Optionally remove the stem and seeds from the tomatoes.
Step 2:
On a box grater, grate the tomatoes into a large bowl.
Step 3:
Over medium-high heat, heat a drizzle of olive oil in a large pot or Dutch Oven. Add the shallots and saute until soft, about 3 min. Add in the garlic and cook, stirring often, until fragrant or about 1 minute. Add in the tomato paste and continue to cook while stirring. Add in grated tomatoes and bring to a simmer. Taste and season with salt and pepper. Continue simmering for about 30-40 minutes. With about 5 minutes remaining, add in basil and stir.
Step 4:
Meanwhile, bring a large pot of salted water to a boil. Once boiling, add in the bucatini and cook according to instructions. Drain pasta and reserve about 1/4 cup of water.
Step 5:
In a pan, combine about 1 cup tomato sauce and a small amount of reserved water. Add in the cooked pasta and toss to combine. Transfer to a plate and grate parmigiano-reggiano over-top.
Step 6:
Enjoy!
