Tomato and Basil Bucatini with Blistered Tomatoes

Tomato and Basil Bucatini with Blistered Tomatoes

  • 1 lb bucatini

  • 2 Tbs. olive oil

  • 1 onion, diced

  • Kosher salt

  • 2 cloves minced garlic

  • 1/2 cup white wine

  • 1 lb cherry tomatoes, cut in half if large

  • 2 beefsteak or heirloom tomatoes (use ones that are soft and on the cusp of going bad) grated

  • 2 Tbs. Butter

  • Parmesan cheese and basil to finish

Cook pasta according to packaging instructions.


In a large saute pan warm olive oil over medium heat. Add onion and large pinch of salt and cook for 4 to 6 minutes or until soft and translucent. Add garlic and cook for another 30 seconds. Deglaze with white wine and cook over medium until the wine has reduced by half. Add the tomatoes, grated tomatoes , and butter and cook until tomatoes cherry tomatoes are soft and falling apart. Add the cooked pasta to the pan followed by a handful of Parmesan cheese and toss well. Taste for salt and pepper. Top with more Parmesan cheese and fresh basil.

DinnerAmanda FredericksonComment