Summer Bucatini Pasta Two Ways
It’s Ontario tomato and fresh herb season on the farm, pasta using fresh seasonal ingredients is one of our family favourite summer meals. This bucatini pasta served 2 ways with fresh tomato sauce and fresh herb pesto is a perfect way to celebrate seasonal produce. Top it with grated parmesan cheese and serve it with Italian crusty bread to mop up the sauce drippings. For those of you who have been following my journey, this pasta was featured on The Marilyn Denis Show and was a big hit with all!
Fresh Tomato Sauce:
10 large ripe field tomatoes, cut in half
¼ cup extra-virgin olive oil
3 garlic clove, minced
½ tsp. dry chili flakes
Salt and fresh ground pepper
Basil & Dill Pesto:
1 cup fresh dill, chopped
1 cup fresh basil, chopped
2 garlic cloves, chopped
¾ cup olive oil
½ cup grated Parmigiano-Reggiano,
Salt and pepper to taste
500gr Bucatini Pasta
Grated Parmesan Cheese
With a box grater, in a large bowl, rub the cut side of the tomatoes on the large holes of the grater.
Grate all the flesh of the tomatoes and disregard the skin. Season flesh with salt and pepper and set aside.
In a large saucepan, heat oil over medium heat, add garlic and chili peppers and sauté for 1 minute until garlic is soft and translucent.
Add grated tomatoes and season with salt and pepper. Bring to a boil and reduce heat to medium-low. Simmer tomatoes for 2 - 2.5 hours until thick, stirring occasionally.
To make pesto: Place all ingredients in food processor and blend until smooth, season with salt and pepper. Place in refrigerator until ready to use.
Bring a large pot of salted water to boil. Cook pasta al dente according to package directions.
Drain pasta and toss with a ½ cup each of tomato sauce and pesto. Divide in pasta bowls and top with additional sauce, pesto and finish with grated parmesan cheese.
SERVINGS 4-6 | PREP & COOK TIME 2 hours